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. 2019 Feb 13;56(3):1371–1379. doi: 10.1007/s13197-019-03611-1

Fig. 2.

Fig. 2

Measurements of tryptophan (a) and Schiff bases (b) under normal cooling (NC) and delayed cooling (DC) chicken thigh meat. a tryptophan in mg NATA/g protein and b Schiff bases in fluorescence intensity. Significant differences between means in Student’s T test are denoted on top of bars