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. Author manuscript; available in PMC: 2012 Jul 1.
Published in final edited form as: Lipids. 2011 Feb 4;46(7):569–576. doi: 10.1007/s11745-011-3530-8

Fig. 3.

Fig. 3

Fatty acid (FA) composition (%, w/w; mean ± SD) of conventional whole milk samples. FA were grouped as follow: Branched chain fatty acids (BCFA); de novo synthesized saturated fatty acids (SFA), including 16:0 (≤16:0); SFA longer than 16:0 (>16:0); monounsaturated fatty acids (MUFA); polyunsaturated fatty acids (PUFA)