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. 2021 Oct 8;10(10):2378. doi: 10.3390/foods10102378

Figure 1.

Figure 1

The oil contents (%, dry weight basis) recorded in the Apiaceae family spices. The values are mean ± standard deviation, from an average of six determinations. a The mean value is significantly highest among the studied spices (p < 0.05; Turkey HSD).