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. 2015 Sep 16;6:981. doi: 10.3389/fmicb.2015.00981

Figure 1.

Figure 1

Changes in TVB-N (A) and TBA (B) of shrimp paste treated with control (×), TP (■), GR (□), and TPGR (▲) stored at 25°C for 160 days. Each data point is the mean of three replicate samples. Vertical bars represent standard deviation of means.