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. 2021 Apr 9;10(4):815. doi: 10.3390/foods10040815

Figure 1.

Figure 1

The effect of Mentha × smithiana essential oil (MSEO), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) on peroxide values (PVs) (A) and thiobarbituric acid (TBA) values, (B) of cold-pressed sunflower oil during 24 days of the storage period. Values are the mean, and the error bars indicate standard deviations. Letters indicate homogenous groups within incubation periods (p > 0.05).