Fig. 3
Fresh beef samples after exposure to (a) H2O2 (12 h, 60 °C), (b) Fenton’s reagent (6 h, 60 °C), (c) NaOH (6 h, 40 °C), and (d) HCl (6 h, 40 °C).
Fig. 3 | Scientific Reports
Fresh beef samples after exposure to (a) H2O2 (12 h, 60 °C), (b) Fenton’s reagent (6 h, 60 °C), (c) NaOH (6 h, 40 °C), and (d) HCl (6 h, 40 °C).
