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. 2021 Jan 8;10(1):121. doi: 10.3390/foods10010121

Figure 9.

Figure 9

pH increase in cooked ham samples unwrapped (control, C) and wrapped with films of chitosan (CH) alone or with CH films containing different concentrations of basil essential oil microcapsules (MC) at different times of storage. The asterisks indicate the values significantly different at p < 0.05 from those obtained with unwrapped (C) or CH film wrapped cooked ham samples in the absence of MC.