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.