Fig. 2From: Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidationChanges in fatty acid composition (%) of (a) chia seed oil and (b) flax seed oil treated with antioxidants at day 0 and day 14 of accelerated storage. The numbers of 0 and 14 refer to day 0 and day 14 of accelerated storage, respectivelyBack to article page