Fig 1
Effect of extrusion processing conditions and storage period on lipid oxidation of full-fat flaxseed meal (a: Peroxide value, b: Free fatty acids value and c: Malondialdehyde value)
Fig 1 | Lipids in Health and Disease
Effect of extrusion processing conditions and storage period on lipid oxidation of full-fat flaxseed meal (a: Peroxide value, b: Free fatty acids value and c: Malondialdehyde value)
Lipids in Health and Disease