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. 2023 Feb 27:1–16. Online ahead of print. doi: 10.1007/s11947-023-03038-9

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© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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Fig. 2 — Quantitative content of dominant fatty acids in oils obtained from chamomile seeds determined by GC/FID. Different letters (a–d) represent significant differences (p < 0.05) (comparisons were made separately for each fatty acid)