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

Figure 2.

Figure 2

Evaluation of trimethylamine (TMA-N) content in control, Hypnea musciformis (HM), and Acanthophora muscoides (AM) treated shrimp muscle relative to days of storage at 0 °C (n = 3, average ± standard deviation).