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. 2019 Feb 28;39(1):1–12. doi: 10.5851/kosfa.2018.e54

Fig. 4. The peak regions of quantified free amino acids of 1D 1H NMR (nuclear magnetic resonance) spectra from chicken breast (Pectoralis major), beef (Semitendinosus), and pork (Longissimus thoracis) using 600 MHz cryo-probe NMR.

Fig. 4.