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. 2019 Sep 11;8(9):403. doi: 10.3390/foods8090403

Figure 1.

Figure 1

The effect of deoxynivalenol concentration ((a)—0.5 and 1 µg/mL; (b)—5 µg/mL) on its content reduction by EOs. The experiment was conducted up to 72 h. Data were analyzed by Tukey’s test at p < 0.05 (a, b, c—significantly different in column).