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. 2016 Jul 1;202:247–253. doi: 10.1016/j.foodchem.2016.01.113

Fig. 4.

Fig. 4

Lipid oxidation markers (a) PV and (b) n-hexanal of control and cold plasma treated wheat flour samples: 15, 60 (15 V, 60 s); 15, 120 (15 V, 120 s); 20, 60 (20 V, 60 s) and 20, 120 (20 V, 120 s). Control is close to zero and difference from control at p < 0.05 is indicated by .