Table 4. FRAP of emulsion-type pork sausage formulated with various levels of citrus peel powder

Storage (weeks)	Citrus peel powder (%)
	0 (Control)	1	2	3
0	0.29±0.07Ad	0.44±0.04Ac	0.57±0.05Ab	0.77±0.04Aa
1	0.25±0.01ABc	0.42±0.03ABb	0.55±0.09ABa	0.60±0.05Ba
3	0.23±0.01ABd	0.38±0.04ABc	0.53±0.04ABb	0.60±0.01Ba
5	0.22±0.01Bd	0.37±0.05Bc	0.46±0.05Bb	0.57±0.02Ba

All values are mean±SD.
Means in the same column with different letters are significantly different (p<0.05).
Means in the same row with different letters are significantly different (p<0.05).