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. 2019 Apr 23;8(4):138. doi: 10.3390/foods8040138

Figure 4.

Figure 4

Results of sensory evaluation at T1 (A) and T90 (B). CTR, control samples; BHT, samples added with the synthetic antioxidant; EX0.5, samples added with olive leaf extract at 0.5 g kg−1; EX1, samples added with olive leaf extract at 1 g kg−1. One-way ANOVA and Tukey’s test were performed among the samples for each time. Different letters indicate significant differences for p < 0.05.