Fig. 1.
Effect of perilla seeds on the content of linolenic acid (A), α-linolenic acid (B), γ-linolenic acid (C), dihomo-γ-linolenic acid (D), arachidonic acid (E), docosahexaenoic acid (F) and the ratio of n-6/n-3 PUFA (G) in yolk.
Effect of perilla seeds on the content of linolenic acid (A), α-linolenic acid (B), γ-linolenic acid (C), dihomo-γ-linolenic acid (D), arachidonic acid (E), docosahexaenoic acid (F) and the ratio of n-6/n-3 PUFA (G) in yolk.