Fig. 2
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Composition in type of TAGs of the blends RBO/FHRBO “B” with different percentage of FHRBO and their interesterification products “P”; SSS: triunsaturated TAG (a); SSU: disaturated monounsaturated TAG (b); SUU: monosaturated diunsaturated TAG (c); UUU: triunsaturated TAG (d). The difference between percentages is statistically significant (P < 0.05) if bars have different letters.
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