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. 2021 Jul 27;8(8):106. doi: 10.3390/bioengineering8080106

Figure 5.

Figure 5

(A) Water content, calculated as the percentage of the total initial mass of the gel; (B) Gel degradation, expressed as the percentage of protein content in the supernatant with respect to the initial protein content (* = p < 0.5). For each gel type, different letters indicate significant differences over time (p < 0.5).