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. 2019 Apr 17;28(6):1679–1685. doi: 10.1007/s10068-019-00613-9

Fig. 2.

Fig. 2

Polyphenol content of soybean oil-in-water emulsion (4:6, w/w) with added peppermint extract (400 mg/kg) and different tocopherol homologs (600 mg/kg) during iron-catalyzed oxidation at 25 °C (filled square; peppermint extract only, cross mark; peppermint extract + α-tocopherol, filled triangle; peppermint extract + γ-tocopherol, filled circle; peppermint extract + δ-tocopherol)