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. 2022 Jun 24;11(13):1864. doi: 10.3390/foods11131864

Figure 3.

Figure 3

1H NMR profiles showing expanded aldehyde-CHO function (9.40–10.20) ppm regions of (i) walnut oil thermally stressed for increasing durations and (ii) all culinary oils thermally stressed for an extreme 300 min period. Letter assignments of resonances correspond to those provided in Table 3.