. 2016 Dec 22;6(4):597–606. doi: 10.15171/apb.2016.074

Table 1. Peroxied value (meq O₂/kg oil ) of olive oil– apple cider vinegar salad dressings during storage at 4^oC .

Samples	Storage (days)
Samples	1	30	60	90
T₁	11.500±0.086^baC	11.920±0.083^aB	12.443±0.120^aA	12.710±0.092^aA
T₂	11.240±0.090^bC	11.503±0.077^bB	12.076±0.086^bABC	12.670±0.055^aA
T₃	11.766±0.150^aB	11.956±0.067^aB	12.426±0.083^aA	12.88±0.112^aAB

Mean ± Standard errors. Means within the same column (a, b, c) and the same row (A, B, C, D) with different letters are significantly different (p < 0.05).

Level of xanthan in samples: T₁: 0.25%, T₂: 0.5% and T₃: 0.75%.

Table 1. Peroxied value (meq O2/kg oil ) of olive oil– apple cider vinegar salad dressings during storage at 4oC .

Table 1. Peroxied value (meq O₂/kg oil ) of olive oil– apple cider vinegar salad dressings during storage at 4^oC .