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. 2020 Nov 13;12(11):3494. doi: 10.3390/nu12113494

Figure 1.

Figure 1

For fatty acid (FA) profiles, lipids were extracted, concentrated, and analyzed by gas chromatography–mass spectroscopy. FA profiles of the diets at three different time intervals (time 0, 24 h, 72 h) for SFAs (saturated fatty acids); MUFAs (mono-unsaturated fatty acids); and PUFAs (polyunsaturated fatty acid).