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Fig. 7 | Food Production, Processing and Nutrition

Fig. 7

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

Fig. 7

Relative contents of SDMs in shrimp meat subjected to different heat treatment methods. A Relative content of amino acid SDMs in shrimp meat; B Relative contents of nucleotide and lipid SDMs in shrimp meat; C Relative content of small peptide SDMs in shrimp meat; D Relative content of the organic heterocyclic compound SDMs in shrimp meat; E Relative contents of organic acids and other SDMs in shrimp meat

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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