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. 2020 Jun 4;9(6):739. doi: 10.3390/foods9060739

Figure 1.

Figure 1

Figure 1

(a) The ESR spectra of a palm olein sample fortified with BHA, rosemary extract and tocopherol at 200 mg/kg and the control (no antioxidant); (b) the ESR spectra of a soft stearin sample fortified with BHA, rosemary extract and tocopherol at 200 mg/kg and the control (no antioxidant).