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. 2022 Nov 26;11(23):3813. doi: 10.3390/foods11233813

Figure 3.

Figure 3

The total phenolic content of beef samples from different treatment groups during storage. T1: Control, beef samples immersed in distilled water; T2: Beef samples treated with GEL-CHI-GLY edible coating; T3: Beef samples treated with GEL-CHI-GLY-CA edible coating; T4: Beef samples treated with GEL-CHI-GLY-GA edible coating; and T5: Beef samples treated with GEL-CHI-GLY-RES edible coating. a–e Values in the same row bearing different superscripts are different (p < 0.05). A–E Values in the same column bearing different superscripts are different (p < 0.05).