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. 2024 May 31;14(11):1642. doi: 10.3390/ani14111642

Figure 1.

Figure 1

Lipid oxidation of control (CTR) and treated cheese (TRT) in two different stage of maturation (1 days: T0 and 30 days: T30). Different letters indicate statistically significant differences (p-value < 0.05). Error bars represent standard deviation.