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Fats, oils and lipids consist of a large number of organic compounds, including fatty acids (FA), monoacylglycerols (MG), diacylglycerols (DG), triacylglycerols (TG), phospholipids (PL), eicosanoids, resolvins, docosanoids, sterols, sterol esters, carotenoids, vitamins A and E, fatty alcohols, hydrocarbons and wax esters.
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