Figure 4. Chromatograms comparing CO TAGs composition in a high temperature system. a, fresh oil; b, accelerated oxidation for 10 h at 120°C; c, accelerated oxidation for 10 h at 180°C (1, LLL; 2, LLO; 3, PLL; 4, OOL; 5, POL; 6, PPL; 7, OOO; 8, OOP; 9, POP; 10, SOO; 11, SLS; 12, POS).

From

Influence of Temperature on Triacylglycerol Degradation in Camellia Seed Oil during Accelerated Thermal Oxidation

Jinying Wang, Qizhi Long, Haiyan Zhong

Journal of Food and Nutrition Research. 2018, 6(5), 320-328 doi:10.12691/jfnr-6-5-7