. 2019 Feb 5;6:1. doi: 10.3389/fnut.2019.00001

Table 6.

Lipid oxidative markers (TBARs) of control and experimental feed at each sampling time (values are expressed in mg MDA/kg) at 60 days of cheese ripening.

Time	January		February		March		April		SEM	P-value
	Control	Experimental	Control	Experimental	Control	Experimental	Control	Experimental
0	0.07	0.07	0.05	0.03	0.07	0.06	0.04	0.05	0.03	0.94
10	0.07	0.03	0.05	0.04	0.05	0.05	0.05	0.05	0.01	0.06
20	0.05	0.08	0.06	0.05	0.08	0.07	0.06	0.07	0.03	0.07
30	0.07	0.11	0.08	0.06	0.06	0.06	0.08	0.07	0.07	0.27
40	0.24^a	0.14^b	0.12^a	0.08^b	0.09^a	0.05^b	0.11^a	0.08^b	0.06	≤0.05

^{a, b}

Mean values with different letter in superscript within rows indicates significant differences (p ≤ 0.05) due to fed. SEM. standard error of least square means.

Time, days of storage at 4°C.

Means of six cheeses for each group with five replicates of measurements at the stated time period.

TBARs, thiobarbituric acid-reactive substances; MDA, malonaldehyde.