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. 2018 Mar 8;6(4):747–756. doi: 10.1002/fsn3.612

Figure 2.

Figure 2

Free amino values (a), carbonyl values (b), and free SH values (c) of steamed pork belly with different levels of added Chinese pickled and dried mustard (PDM). Values are presented as means ± SDs. Bars with different letters are significantly different (< .05)