. 2020 Sep;58(3):348–355. doi: 10.17113/ftb.58.03.20.6638

Table 2. Enzyme activity in wheat germ samples.

		Enzyme activity/(U/g)
Enzyme	Untreated	P(microwave)/W		t(dry heat)/°C (convective oven heating)		Wet heat (steaming)
Enzyme	Untreated	360	180	90	160	Wet heat (steaming)
Lipase	(0.076±0.009)^a	(0.060±0.004)^b	(0.060±0.004)^b	(0.057±0.003)^b	(0.064±0.006)^b	(0.059±0.005)^b
Lipoxygenase	(0.9±0.1)^a	(0.7±0.2)^ab	(0.8±0.2)^a	(0.87±0.07)^a	(0.5±0.1)^b	(0.22±0.04)^c

Results are expressed as mean value±standard deviation of three determinations. Different lower-case letters in the same row represent significant differences at p<0.05 (comparison between stabilized and unstabilised samples)