Effect of Different Genotypes and Harvest Times of Sage (<i>Salvia</i> spp. Labiatae) on Lipid Oxidation of Cooked Meat.

Antioxidants (Basel) · 2023 · PMC10045671 · PMID 36978863

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closest p

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close to being significantno p-value reported

However, total phenolic content does correlate to the reduction in lipid oxidation in the form of TBARS at day 7 ( Table 3 ), and with P-values very close to being significant for PV at day 7 and TBARS at day 14 as well.

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