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Conclusions
The DSC technique combined with PCA was successful to differentiate between plastic-adulterated
frying oils and non-adulterated frying oils. However, further studies are needed to execute the
approach reported in this study to various food types.

Acknowledgements
The authors are grateful for financial support under the Research University Grant Scheme (RUGS)
(project No: RIGS16-068-0232) from International Islamic University Malaysia, Gombak, Selangor,
Malaysia.

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