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. 2024 Feb 23;14(3):269. doi: 10.3390/biom14030269

Figure 1.

Figure 1

The content and composition of sterols in the oils used for rotational frying of French fries, chicken, and fish before and after five and ten days of frying. HORO: high-oleic rapeseed oil; HOLLRO: high-oleic low-linolenic rapeseed oil; SO: soybean oil; and HOSO: high-oleic soybean oil. The letters above the bars show the differences (p < 0.05) for the separate oils.