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. 2022 Dec 9;11(24):3998. doi: 10.3390/foods11243998

Figure 1.

Figure 1

Effects of different treatments on MP gel strength and WHC, the bands from left to right are the control group, 1% KSDF–MP treated with ultrasonic energy at 0 W, 200 W, 400 W, and 600 W, respectively, different letters in the same indicator indicate significant differences (p < 0.05).