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. 2020 Aug 26;9(9):1179. doi: 10.3390/foods9091179

Figure 5.

Figure 5

The content of α-tocopherol, and sterols in waste and edible flesh of three shrimp species. Values are mean ± standard deviation of three replicate determinations. a The mean value is significantly (p < 0. 05) highest among the processing waste or edible flesh obtained from black shrimp (black tiger), white (whiteleg), red (Argentine red) shrimp.