Fig. 2From: Impact of transient temperature disturbance on the oxidative stress indices and glucose levels of juvenile Koi carps (Cyprinus carpio var koi)Effect of temperature on the activity of catalase in the gills (a) and muscles (b) of Koi carps. Significance was calculated by two-way ANOVA followed by Bonferroni post-test where p < 0.001 (***); p < 0.01 (**); p < 0.05 (*). The vertical lines indicate mean ± SE. Bars represent different periods of exposureBack to article page