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. 2020 Sep 14;99(12):7147–7158. doi: 10.1016/j.psj.2020.08.058

Table 2.

Normalized intensities of tryptophan and tyrosine residues in sausages.

Treatment Trp band (I760/I1003 cm−1) Tyr doublet (I850/I830 cm−1)
Control 0.836 ± 0.021a 1.651 ± 0.121a
Group A 0.667 ± 0.043b 1.013 ± 0.053c
Group B 0.668 ± 0.13b 1.201 ± 0.049b

Values are expressed as means ± SD; a, b, and c indicate that values in the same column are significantly different (P < 0.05).