Table 2.

Comparison of the results of L-lactate assay (in mM) in food products.

Sample	Method
	SensLab biosensor [27]	FC b 2-based method [20, 21]	NAD+-LDH-based method [28]	Current method
Rewe Milk (0.3% fat)	0.21 ± 0.02 P > 0.05**	0.20 ± 0.05 P > 0.05**	0.278 ± 0.03 P < 0.05*	0.192 ± 0.002
Milsani Milk (1.5% fat)	0.16 ± 0.04   P > 0.05**	0.179 ± 0.006 P > 0.05**	0.26 ± 0.33 P < 0.05*	0.172 ± 0.01
Rich Ketchup	1.43 ± 0.35 P > 0.05**	1.36 ± 0.02 P > 0.05**	1.64 ± 0.11 P > 0.05**	1.46 ± 0.4
Maitre Ketchup	0.62 ± 0.129 P > 0.05**	0.78 ± 0.01 P > 0.05**	1.08 ± 0.04   P > 0.05**	0.74 ± 0.02
Krings Apple juice 100%	0.15 ± 0.014 P > 0.05**	0.14 ± 0.04 P > 0.05**	0.256 ± 0.05 P < 0.05*	0.16 ± 0.015
Belsina Apple drink (50%)	0.14 ± 0.001 P > 0.05**	0.132 ± 0.01 P > 0.05**	0.285 ± 0.07 P < 0.05*	0.135 ± 0.01

*Difference between current method and the compared methods is statistically significant.

**Difference between current method and other methods is statistically insignificant.