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. 2018 Jun 25;41(7):646–652. doi: 10.14348/molcells.2018.0014

Fig. 3. Effect of Schisandra chinensis (omija) in improving taste associative memory.

Fig. 3

(A, B) Taste memory assay for control (A) and DJ-1βex54 mutant (B) flies after feeding on normal or 0.1% omija-supplemented food. n = 5–6. The error bars represent SEMs. The asterisks indicate significant differences between flies feeding on normal food when compared to feeding on omija-supplemented food in the control and DJ-1βex54 mutant flies (*P < 0.05) using single factor ANOVA with Scheffe’s analysis as a post hoc test to compare the two sets of data.