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. 2021 Oct 17;10(10):2481. doi: 10.3390/foods10102481
AHC Agglomerative hierarchical clustering
BHT Butylated hydroxytoluene
CVD Cardiovascular disease
DNA Deoxyribonucleic Acid
2,5-DTBHQ 2,5-di-tertiary-Butylhydroquinone
FA Fatty acid
HPLC High-performance liquid chromatography
LMM Low-molecular-mass
LOP Lipid oxidation product
LSSFE Laboratory-simulated shallow frying episode
MDA Malondialdehyde
MUFA Monounsaturated fatty acid
MV Multivariate
NMR Nuclear magnetic resonance
OPLS-DA Orthogonal projections to latent structures-discriminant analysis
PC Principal component
PCA Principal component analysis
PLS-DA Partial least-squares discriminant analysis
PUFA Polyunsaturated fatty acid
SEM Standard error of the mean
SFA Saturated fatty acid
TBA 2-Thiobarbituric acid
TBARS 2-Thiobarbituric Acid Reactive Substances
TCA Trichloroacetic Acid
TCB 1,3,5-Trichlorobenzene
TMS Tetramethylsilane
α-TOH α-Tocopherol
UFA Unsaturated fatty acid
VIP Variable importance parameter