Skip to main content
. 2011 Apr 21;3(4):505–514. doi: 10.3390/nu3040505

Figure 1.

Figure 1

Lipid components in the oils obtained from rice brans of three Japanese cultivars. Each value represents the average of three determinations, and vertical bars depict the mean and standard deviation. HC, hydrocarbons; SE, steryl esters; TAG, triacylglycerols; FFA, free fatty acids; DAG, diacylglycerols; PL, phospholipids.