Table 1. The Effect of Added Polar Compounds on The Oxidation Induction Time of Purified Refined and Crude CO (n=3)

From

The Pro-oxidant Activity and Composition of Polar Compound Fractions in Used Deep-frying Camellia Seed Oil

Jinying Wang, Haiyan Zhong, Qizhi Long, Paul D Prenzler

Journal of Food and Nutrition Research. 2018, 6(2), 124-129 doi:10.12691/jfnr-6-2-9