Fig. 4From: 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 oxidationRepresentative GC chromatogram of (a) chia seed oil and (b) flax seed oil samples stored at 65 °C for 14 days. Volatile code numbers are provided in Table 4Back to article page