Fatty Acid Contents and Stability of Oyster Nut Oil (<i>Telfairia pedata</i>) Compared to Flaxseed and Sunflower Oil

<div>Line graphs showing variations in p-anisidine values (p-AV) of oyster nut oil, flaxseed oil, nonrefined sunflower oil, and refined sunflower oil samples stored at 27°C for 40 days.</div>

International Journal of Food Science

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Figure 4

Figure 4: Fatty Acid Contents and Stability of Oyster Nut Oil (<i>Telfairia pedata</i>) Compared to Flaxseed and Sunflower Oil 

International Journal of Food Science

Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

Figure 4