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. 2021 Apr 13;10(4):596. doi: 10.3390/antiox10040596

Figure 2.

Figure 2

Figure 2

Figure 2

Effect of the selenium source on the lightness (L*) (A), redness (a*) (B), yellowness (b*) (C), hue angle (h) (D) and chroma (C) (E) of the meat during 8 days of storage. SS—sodium selenite; SY—selenium-enriched yeast; OH-SeMet—hydroxy-selenomethionine. Mean values with different letters are statistically different (p < 0.05).