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. 2022 Oct 16;8(10):660. doi: 10.3390/gels8100660

Figure 3.

Figure 3

Oxidation values of sardine fillets with or without incorporated RE coating during storage at 4 °C. () C: control-uncoated fillets; () BG: bigel coating; () BGHR: bigel coating with added RE in the aqueous phase; () BGOR: bigel coating with added RE in the lipid phase. a–c Different letters in the same day indicate significant differences (p < 0.05).