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. 2020 Sep 3;8(9):1348. doi: 10.3390/microorganisms8091348

Figure 3.

Figure 3

Positional distribution (sn–1,3) of fatty acids in triacylglycerols obtained from raw bean and bean–based beverages before and after fermentation process (means ± standard deviations, n = 4). Other minor fatty acids include 14:0, 16:1, 17:0, 20:0, and 22:0.