Among the
presented fatty acids, a significant interaction among ST and F was
found for all of them. In terms of C15:0 and C16:1, storage time had
a higher impact than the fortification type and, inversely, for
C18:1n9 (the most abundant fatty acid), the highest contributing
factor for its variation was the fortification type, expressed by
the respective p-values for each factor (Table 2).