| 摘要 |
Crude edible specialty oils, namely, sesame seed oil, rice bran oil, wheat germ oil, oat germ oil, coffee oil, tea seed oil, and pine seed oil are refined so as to minimize the destruction of antioxidants and antioxidant precursors naturally occurring in the crude oil. This specially processed or "dedicated" oil may be mixed, in small proportion, with a much less expensive edible "bulk" oil which has been conventionally refined. The mixture exhibits to a substantial extent the resistance of the dedicated oil to oxidation and polymerization.
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