. 2021 Aug 19;59(6):2274–2283. doi: 10.1007/s13197-021-05241-y

Table 4.

Effect of sage addition on the colour of fresh cheese during storage assayed by CIE LAB system

Sample	L		a		b		∆E
Sample	1 day	10 day	1 day	10 day	1 day	10 day	1 day
KC	85.55^a	84.993^a	– 1.183^a	– 1.095^a	18.078^A	19.810^a	1.8167^a
KEO	87.672^B	84.597^b	– 0.952^b	– 0.911^b	17.733^B	20.418^b	4.0825^b
KSFE	88.037^C	86.123^c	– 0.955^C	– 1.007^c	18.242^C	20.802^c	3.1968^c
KG	82.247^d	81.583^d	– 1.088^d	– 1.073^d	16.925^D	19.508^d	2.6670^d

Different letters (a, b, c, d) in the same column represent statistically significant difference (P < 0.05)

Different letter case (A,a; B,b; C,c; D,d) in the same row represent statistically significant difference (P < 0.05) between the parameters values during the storage