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. 2021 Feb 11;10(2):401. doi: 10.3390/foods10020401

Figure 8.

Figure 8

Changes in lactic acid bacteria (LAB) of brook trout samples during refrigerated storage. Control-uncovered fish samples; WPIf-fish samples covered with WPI-based films; WPIf+2.5%TEO-fish samples covered with whey protein isolate-based films incorporated with 2.5% tarragon essential oil. Values are expressed as mean ± standard deviation of two replicates. Means that do not share a letter (lowercase letters on column and uppercase letters on row) are significantly different.