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Effects of antioxidants on lipid oxidation of emulsified sausage. The solid lines are for the negative control, the large dashed line for the positive control, and the small dashed line for AX. Negative: without antioxidant; Positive: with 200 mg/kg mixture of BHT and BHA (1:1, w/w); AX, with 400 mg/kg astaxanthin.
