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. 2021 Nov 25;10(12):2917. doi: 10.3390/foods10122917

Figure 2.

Figure 2

Evaluation of the lipid oxidation taking place in the meat of large yellow croaker fish after different storage periods. Note: (A) Acid values, (B) peroxide values, (C) p-anisidine values, and (D) conjugated diene values. The p-anisidine and conjugated diene values are dimensionless. Letters a-d indicate significant differences. The data are presented as means ± SD (n = 3).