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. 2023 Mar 4;28(5):2367. doi: 10.3390/molecules28052367

Figure 5.

Figure 5

Fold change variation of the free palmitic, linoleic, oleic and stearic acids, cholesterol, and triglyceride content by GC-MS analysis after FFA exposure [LA:PA 1:1 (v/v)/control cells with BSA 0.1%]. FFA: free fatty acids, LA: linoleic acid, PA: palmitic acid.