Figure 7: Changes in the Thiobarbituric acid (TBA) in the fried pork over the time with the supplement with GSE (0 g/kg ●; 0.4 g/kg ○; 0.8g/kg▼; 1.6g/kg Δ) and commercial antioxidants; (BHT 0.1 g/kg ■; Gallic acid 0.1 g/kg □), stored at 60°C. Bars indicate ± SE.