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. 2020 May 14;9(5):634. doi: 10.3390/foods9050634

Figure 1.

Figure 1

Changes in total volatile base nitrogen (TVB-N) values of control, Hypnea musciformis (HM), and Acanthophora muscoides (AM)treated shrimp muscle relative to days of storage at 0 °C (average ± standard deviation).