Skip to main content
. 2022 Jul 17;11(14):2122. doi: 10.3390/foods11142122

Figure 4.

Figure 4

Changes in gel strength of shrimp surimi products with AE, BHT, and control during frozen storage. Different lowercase letters indicate the results that differ significantly with different storage times (p < 0.05). Different capital letters indicate the results that differ significantly with different treatments (p < 0.05).