Table 1.
Preparation recipes and properties of salad dressing

Ingredients (g)	SC1)	S12)	S2	S3	S4
Preparation recipes
Olive oil	561.0	560.8	558.5	555.6	552.7
Balsamic vinegar	414.0	413.2	411.5	409.4	407.3
Ground black pepper	10.0	10.0	10.0	10.0	10.0
NaCl	15.0	15.0	15.0	15.0	15.0
eHAP	-	1.0	5.0	10.0	15.0
Total	1,000	1,000	1,000	1,000	1,000
Properties
pH	2.64±0.033),e	2.79±0.03d	02.95±0.01c	3.11±0.02b	3.23±0.03a
L	4.55±0.26c	6.56±0.97b	09.05±0.46a	9.97±0.54a	10.31±0.35a
a	9.00±0.19d	10.17±0.62a,b	10.44±0.01a	10.17±0.88a,b	9.30±0.01b,c
b	4.47±0.20b	4.60±1.04b	6.48±0.46a	6.77±1.36a	6.84±0,31a

SC: Control (salad dressing)
S1-S4: Samples of salad dressing with different contents of eHAP
Mean±SD
Superscripts letters in a row indicate significance at p<0.05 by Duncan’s multiple range test.