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Fig. 6 | Food Production, Processing and Nutrition

Fig. 6

From: Effects of thermal processing methods on the edible quality, nutrition, and metabolites of shrimp of Metapenaeus ensis

Fig. 6

Correlation analysis of shrimp meat quality parameters and SDMs. A Correlation analysis between shrimp meat quality and amino acid content; B Correlation analysis between shrimp meat quality and nucleotides and lipids; C Correlation analysis between shrimp meat quality and small peptides; D Correlation analysis between shrimp meat quality and organic heterocyclic compounds; E Correlation analysis between shrimp meat quality, organic acids, and other SDMs

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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