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. 2021 Feb 11;10(2):392. doi: 10.3390/foods10020392

Figure 4.

Figure 4

(AF) three-dimensional surface plots for color parameter h* (Yh*) as a function of oregano (X1%, w/w), lemon balm (X2%, w/w), bay laurel (X3%, w/w) EOs contents and time (X4, month). In all cases, the rest factors were kept constant at their middle levels (0.5%, 0.25% and 0.25% w/w and seven months, respectively).