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. 2022 Jan 30;11(3):410. doi: 10.3390/foods11030410

Figure 2.

Figure 2

Characterization of lipids in chia and sesame products before (control) and after solid-state fermentation: (a) lipidic species and (b) fatty acid profile. a–e Letters refer to the homogenous groups obtained for different lipidic species (TG, 1,3-DG, 1,2-DG, 2-MG, 1-MG and FA) and type of fatty acid (C16:0, C18:0, C18:1, C18:2 and C18:3) at statistical significance of 95% (p < 0.05). A–D Letters refer to the homogenous groups obtained for different samples (control and fermented chia; control and fermented sesame) at statistical significance of 95 % (p < 0.05).