Research Article
Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality
Figure 3
The statistical differences observed for oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) within successive producer batches (): (a) oleic acid variation within batches, (b) linoleic acid variation within batches, and (c) stearic acid variation within batches.
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(b) |
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