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. 2022 Dec 1;6:100406. doi: 10.1016/j.crfs.2022.100406

Fig. 3.

Fig. 3

Effect of quercetin (QC) and OWSF (OW) on the formation of β-CHAs during frying process of the chicken samples. Inhibition rate was defined as the ratio of β-CHAs content in the treatment to that in the control. Bars with different letters (A–C) indicate significant differences among different treatments (P < 0.05). Comparisons were made within one heterocyclic amine.