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. 2023 Jan 13;12(2):394. doi: 10.3390/foods12020394

Figure 5.

Figure 5

Effect of additive on α-dicarbonyl compounds: (A) salt; (B) nitrite. Different letters above the bars indicate significant differences (n = 3, p < 0.05). Methylglyoxal (MGO), glyoxal (GO) and 3-deoxyglucuronide (3-DG).