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. 2012 Jun 24;51(10):2463–2471. doi: 10.1007/s13197-012-0762-4

Fig. 2.

Fig. 2

SDS-PAGE pattern of proteins of whole shrimp (Acetes vulgaris) and Kapi at different fermentation times. M: Molecular weight standard; WS: whole shrimp; KP0, KP3, KP6 and KP12: Kapi obtained at 0, 3, 6 and 12 month of fermentation, respectively