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1. Olive Oil

   Linked via "inert environment"

   The shelf-life and oxidative stability of olive oil are governed by its phenolic content and the concentration of trace metal ions, particularly copper and iron, absorbed during the milling process. The susceptibility to polymerization is quantified by the $\text{Peroxide Value (PV)}$ and the $\text{K-value}$.
   The theoretical rate of degradation ($\text{R}_\text{deg}$) in an [inert e…