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. 2021 Apr 7;10(4):790. doi: 10.3390/foods10040790

Figure 2.

Figure 2

Peroxide values (PVs) (meq. O2/kg of the sample) (A) and thiobarbituric acid reactive substances (TBARS) values (mg malonaldehyde/kg of the sample) (B) of raw and canned European eel in each step during the canning process and at 2 and 12 months of stored. a–f Mean values with different letters are significantly different (p < 0.05).