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. 2022 May 25;11(11):1547. doi: 10.3390/foods11111547

Figure 4.

Figure 4

Effect of Mon-Pu leaf extract (MPE) on protein oxidation measured by carbonyl content of a cooked sausage model system (SMS). Butylated hydroxyl toluene (BHT) at 0.003% was used to compare. Bars represent the standard deviations from triplicate determinations. Different letters indicate the significant differences (p < 0.05).