Fig. 1.

Modeling of lipid oxidation in a almond-black carrot pastes and in b plain almond pastes stored at, (♦) 4 °C, (□) 20 °C, (▲) 30 °C, (●) 60 °C.—Logistic model fit. Regression coefficient (r²) values were better than 0.96 and the sum of square error was 0.076 and 0.04 in Fig. 1a and b, respectively