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. 2014 Jan 22;3(1):38–54. doi: 10.3390/antiox3010038

Figure 4.

Evolution of secondary oxidation (hexanal content) in model food system (O/W emulsion 10% of oil) with different concentration of perilla ethanolic extracts (C1: 80 ppm and C2: 320 ppm).

Figure 4

a–d Values with different letters at 30th day of storage are significantly different (p < 0.05).