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. 2020 May 13;9(5):625. doi: 10.3390/foods9050625

Figure 3.

Figure 3

Evolution of: (a) ☐ acidity value (AV) and ◇ antioxidant activity (ABTS values) and (b) ○ peroxide value (PV) and ✕ hexanal content, of the SCWBOE, measured during a storage period of 155 days at 21 ± 1 °C and in darkness.