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

Figure 2.

Figure 2

(a) Changes of 3- and 2-MCPD esters and GE content in a palm olein sample with different concentrations of rosemary extract and BHA (200 mg/kg). (b) Changes in 3- and 2-MCPD esters and GE content in a palm olein sample with different concentrations of tocopherol and BHA (200 mg/kg). (c) Changes of 3- and 2-MCPD esters and GE content in a soft stearin sample with different concentrations of rosemary extract and BHA (200 mg/kg). (d) Changes of 3- and 2-MCPD esters and GE content in a soft stearin sample with different concentrations of tocopherol and BHA (200 mg/kg).