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Antioxidants delay the onset of rancidity by preventing or slowing the oxidation of fats and oils in food. Rancidity is a deterioration process that causes unpleasant odour, flavour, and loss of nutritional quality. Oxidative rancidity occurs when oxygen reacts with unsaturated fatty _____ ___ _________ ________ _______ __________ ______ _____ _______ ____ _________.
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