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. 2019 Aug 26;29(2):207–216. doi: 10.1007/s10068-019-00661-1

Fig. 1.

Fig. 1

pH values of refrigerated trout fillets during storage period. Treatments: control (C), sodium alginate (SA), sodium alginate containing resveratrol 0.001% (SA-R 0.001%), sodium alginate containing resveratrol 0.003% (SA-R 0.003%). Different letters represent a statistically significant difference (p < 0.05) for analysis days