Skip to main content
. 2021 Aug 15;10(8):1888. doi: 10.3390/foods10081888

Figure 8.

Figure 8

Measurement of water loss (a), lipid peroxidation (b), antioxidant activity (c), and pH (d) in mushroom after no treatment, NTAPPJ treatment, and PTW treatment. Values were the average of three to six measurements. Only significantly different groups were indicated; * p < 0.05, ** p < 0.01, *** p < 0.001, **** p < 0.0001.