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. 2020 Oct 5;12(10):2281. doi: 10.3390/polym12102281

Figure 2.

Figure 2

(A,B). Thermo-gravimetric curves of weight loss for silver carp surimi-based edible films at pH 3 and pH 11 incorporated with different concentrations of green tea extract (GTE). (A) GTE (pH 3) (2%, 4% and 6%); (B) 2%, 4%, 6% GTE pH 11, Control (without added GTE at both pH).