Figure 3
From: The effects of low pH on the taste and amino acid composition of tiger shrimp
Concentrations of amino acids in the muscle of tiger shrimp at two different pH treatments (8.0 and 7.5). Values are means ± S.E (n = 6). Asterisk: statistically significant (*p < 0.05, **p < 0.01, ***p < 0.001). Asp (Aspartic acid), Thr (Threonine), Ser (Serine), Glu (Glutamic acid), Gly (Glycine), Ala (Alanine), Cys (Cysteine), Val (Valine), Met (Methionine), Ile (Isoleucine), Leu (Leucine), Tyr (Tyrosine), Phe (Phenylalanine), Lys (Lysine), His (Histidine), Arg (Arginine).
