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

Figure 7.

Figure 7

Changes in butyric acid/ester acyl groups of ghee subjected to a continuous and discontinuous thermo-oxidation at 180 °C for 300 and 480 min, respectively. The values are presented as mean ± SD molar % butyric acid/ester acyl groups of ghee.