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. 2021 Apr 21;10(5):910. doi: 10.3390/foods10050910

Figure 2.

Figure 2

Time course of lipid oxidation in rainbow trout fillets treated with distilled water (CONTROL); ascorbic acid (ASC) and aqueous extracts of Crassiphycus corneus (Cc), Ulva ohnoi (Uo), Arthrospira platensis (Ap) and Haematococcus pluvialis (Hp) during a 12-day cold storage (4 °C) period. Values are given as mean ± sd. TBARS stands for thiobarbituric acid reactive substances, expressed as mg malonyldialdehyde (MDA) kg−1.