Table 3.

Features sorted by applying the information gain ratio criterion.

Fatty Acid	Gain Ratio
16:0	0.719
18:2n6c	0.709
20:3n3 + 20:4n6	0.675
14:0	0.615
18:1n9c	0.562
22:6n3	0.548
20:2n6	0.523
22:1n11 + 22:1n9	0.506
24:1n9	0.505
22:5n3	0.464
18:1n7	0.461
18:4n3	0.446
20:5n3	0.423
16:1	0.402
18:3n3	0.378
20:1n9	0.366
18:0	0.353