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. Author manuscript; available in PMC: 2011 Apr 14.
Published in final edited form as: J Agric Food Chem. 2010 Apr 14;58(7):4065–4070. doi: 10.1021/jf9039028

Figure 3.

Figure 3

A. HPLC analysis of cold-pressed borage oil (sample #9) spiked at ~2 ppb; B. HPLC analysis of cold-pressed evening primrose oil (sample #11) spiked at ~25 ppb; and, C. HPLC analysis of cold-pressed perilla oil (sample #15) spiked at ~100 ppb.