Physicochemical Properties, Fatty Acid Composition, and the Effect of Heating on the Reduction of Cyclopropenoid Fatty Acids on Baobab (<i>Adansonia digitata</i> L.) Crude Seed Oil

<div>Percentage cyclopropenoid fatty acid composition with a variation of heating time and temperature.</div>

Journal of Lipids

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Figure 4

Figure 4: Physicochemical Properties, Fatty Acid Composition, and the Effect of Heating on the Reduction of Cyclopropenoid Fatty Acids on Baobab (<i>Adansonia digitata</i> L.) Crude Seed Oil 

Figure 4 | Physicochemical Properties, Fatty Acid Composition, and the Effect of Heating on the Reduction of Cyclopropenoid Fatty Acids on Baobab (Adansonia digitata L.) Crude Seed Oil 