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. 2020 Oct 13;8(12):6497–6512. doi: 10.1002/fsn3.1940

FIGURE 4.

FIGURE 4

Effect of different concentrations of lavender essential oil (LO) added to Qodume Shirazi seed mucilage (QSSM)‐based edible coating on color changes of ostrich meat during 9 days of storage at 4°C (1: control; 2: QSSM + 0% LO; 3: QSSM+%0.5 LO; 4: QSSM+ %1 LO; 5: QSSM+%1.5 LO; and 6: QSSM+%2 LO)