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. 2022 Apr 24;11(5):827. doi: 10.3390/antiox11050827

Figure 2.

Figure 2

(a) TBARS values of the burgers from Marchigiana beef from three different dietary treatments according to the storage time. (b) TBARS values of the burgers treated with and without EOs according to the storage time. Different letters indicate significant differences (a, b: p < 0.05; A, B, C: p < 0.01) within each time point. C = Control; L = Linseed; LE = Linseed plus vitamin E. O = with essential oil; WO = without essential oil.