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Formation of lipid hydroperoxides (A) and hexanal (B) in 1% stripped soybean oil-in-water emulsions stabilized with Tween 20 containing 3.0 µmol/kg of α-tocopherol in emulsion and/or 15.0 µmol/kg of unmodified or high-PS egg lecithin in emulsion at 20 °C. Each value represents the mean (n = 3) ± standard deviations. Some error bars lie within the data points.
