Fig. 3
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Changes of the main fatty acids of pumpkin (A), melon (B) and sunflower oils (C) subjected to microwave (600W and 900W) and conventional heating. * Different letters in the same fatty acid mean significant differences (p ˂ 0.05) using Duncan test. ** C 16:0–Palmitic; C 18:0–Stearic; C 18:1–Oleic; C 18:2–Linoleic. Values are means ± SD (n = 3).
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