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. 2022 Mar 9;9:843832. doi: 10.3389/fnut.2022.843832

Figure 3.

Figure 3

Photographic images of samples with different protein content and konjac content. (A) S1K2; (B) S5K2; (C) S2K4; (D) S5K4; (E) S1K6; (F) S5K6; (G1) pork fat; (G2) pork fat (cook for 20 min).