. 2022 May 3;11(9):1328. doi: 10.3390/foods11091328

Table 2.

Effect of thermal treatment in oxidative stability of encapsulated and free cod liver oil.

Thermal Treatment	Induction Time (IT), Hours
Thermal Treatment	Encapsulated Oil	Free Oil
70 °C, 24 h	5.62 ± 0.25 ^Aa	4.40 ± 0.18 ^Ab
100 °C, 24 h	5.49 ± 0.22 ^Aa	0.52 ± 0.21 ^Bb

Data are presented as mean ± SD. Means with different superscripts of (A, B) uppercase letters in a column are significantly different at p < 0.05. Means with different superscripts of (a, b) lowercase letters in a row are significantly different at p < 0.05.