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. 2023 Jul 21;12(14):2771. doi: 10.3390/foods12142771

Figure 2.

Figure 2

(a) Schematic diagram of the dimerization of ferulic acid induced by laccase. (b) Visual appearance and (c) hardness of laccase-catalyzed SBP–Cur and GSBP–Cur gels with varying pectin concentrations. In panel (c), the different letters on the column (a–j) indicate statistically significant differences (p < 0.05) among the samples.