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. 2021 Apr 19;10(4):895. doi: 10.3390/foods10040895

Figure 4.

Figure 4

Peroxide value (A) and antioxidant activity measured by the DPPH scavenging assay (B) of acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Antioxidant activity is expressed as percent of scavenging activity.