Figure 1. Correlation between fatty acid and phenolic compound contents of baobab oils and the first two dimensions of PCA

From

Monitoring Fatty Acid Profile and Polyphenol Content During Baobab's Oil Storage

Alioune Sow, Oumar Ibn Khatab Cissé, Edouard Mbarick Ndiaye, Pape Guédel Faye, Delphine Margout-Jantac, Samba Baldé, Khadim Niane, Patrick Poucheret, Nicolas Ayessou, Mady Cissé

American Journal of Food Science and Technology. 2025, 13(5), 122-129 doi:10.12691/ajfst-13-5-3