Figure legends
Figure 1. The change in pAV caused by the addition of 2% (w/w) flavor. The values reported are the means of duplicate measurements with error bars indicating the propagated standard deviation.
Figure 2. The pAV of UFO (unflavored fish oil), FBO (flavor added before oxidation), and FAO (flavor added after oxidation) during oxidation at 40°C for 20 days in (a) chocolate-vanilla flavored fish oil and (b) lemon flavored fish oil. Curves represent the exponential interpolation, while the error bars indicate the standard deviation.