Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

<div>Dendrogram for variables from the hierarchical cluster analysis and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability of natural plant sources. SS, soy sauce; RW, red wine; RCP, red chili paste; SP, soybean paste; RG, red ginseng; BC, blackcurrant; EB, elderberries; CP, chili pepper; BB, blueberries; CB, cherry berry; BT, black tea.</div>

Journal of Food Quality

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Figure 1

Figure 1: Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System 