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. 2024 Oct 27;13(11):1305. doi: 10.3390/antiox13111305

Figure 2.

Figure 2

Total Antioxidant Capacity: (a) DPPH assay and (b) ABTS assay of the tested sausages. C—control treatment with salt, P—control treatment with salt nitrite, SCH1—treatment with L. plantarum SCH1; BAL6—treatment with P. pentosaceus BAL6; KL14—treatment with P. pentosaceus KL14. The values are expressed as means ± standard deviation; a–c statistically significant differences between times (p < 0.05); A–D statistically significant differences between treatments (p < 0.05).