Fig. 2From: Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypesHigh performance gas chromatogram of fatty acids in mung bean. Peaks 1, 2, 3, 4 and 5 were identified as palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acidBack to article page