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Lipid oxidation is one of the major causes of quality deterioration in foods containing fats and oils. It leads to rancidity, off-flavours, nutrient loss, discoloration, and reduced shelf life. Several factors influence the rate and extent of lipid oxidation. The degree of unsaturation of fatty acids is the most important factor. Lipids containing polyunsaturated fatty acids __________ ___ ____ ___ ____ ___ ________ ____ _____ ___.
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