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. 2021 Oct 12;10(10):2417. doi: 10.3390/foods10102417

Figure 6.

Figure 6

Degradation of (A) propanal and (B) hexanal in model studies with addition of PC, H2O, propanoic acid/caproic acid, or PE at 160 °C 5, 15 and 60 min. Statistically significant values (p < 0.01) within the columns are designated by different letters and refer in each case to the initial value of propanal/hexanal without the addition of further compounds (two-way ANOVA; Dunnett’s test).