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. 2021 Apr 27;10(5):950. doi: 10.3390/foods10050950

Figure 2.

Figure 2

Content of vitamin D (a), vitamin E (b) and vitamin C (c) on dry weight (DW) basis in backbones of salmon, cod and herring as well as their mechanically separated meats (MSM) and protein isolates. Results are shown as mean ± SD (n = 2). nd: not detectable. Different small letters show significant differences (p ≤ 0.05).