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. 2021 Apr 27;10(5):955. doi: 10.3390/foods10050955

Figure 1.

Figure 1

Thermograms obtained from differential scanning calorimetry of meat extracted from raw and high-pressure processed edible crab claws. Detected thermal transition peaks are indicated with arrows accompanied by corresponding protein denaturation temperatures (Tmax) and enthalpy (ΔH).