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. 2012 Feb;78(4):1087–1096. doi: 10.1128/AEM.06837-11

Fig 2.

Fig 2

Lipid peroxidation inhibitory activity of the WSE from sourdoughs fermented with the pool of selected lactic acid bacteria. The activity was measured under a linoleic acid oxidation system for 8 days. BHT and α-tocopherol (1 mg/ml) were used as the positive controls. A negative control, without antioxidants, also was considered (ct). Data are the means from three independent experiments. Bars represent standard deviations.