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. 2021 Aug 3;26(15):4690. doi: 10.3390/molecules26154690

Figure 7.

Figure 7

Expected changes in sensory properties; (A) Tenderness, (B) Juiciness, (C) Taste, (D) Aroma, (E) allover acceptability of cooked chicken meat supplemented with BKH, RKH, and WKH with increasing concentration or storage period expressed by trendline regression curves for results prediction.