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. 2021 Jun 14;10(6):1374. doi: 10.3390/foods10061374

Figure 7.

Figure 7

Changes in the sensory properties including color (A), odor (B), and over acceptance (C) of pork in the control group, CS coating group and ferulic acid-g-CS coating group at 4 °C for 8 days. Data are presented as means ± SD of triplicates.