Table 3. DPPH (%) of emulsion-type pork sausage formulated with various levels of citrus peel powder

Storage (weeks)	Citrus peel powder (%)
	0 (Control)	1	2	3
0	64.02±2.24Ab	69.11±2.31Aa	72.41±1.62Aa	72.57±1.17Aa
1	55.10±1.03Bc	64.81±2.32Bb	68.37±0.51ABa	70.47±1.82ABa
3	51.54±3.64BCc	63.19±1.25Bb	65.94±4.37ABab	69.90±1.75ABa
5	49.76±0.84Cb	61.89±0.88Ba	63.43±5.24Ba	67.15±2.76Ba

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).