Tables index

From

Functional Food-drunk Crab with High GABA Production Obtained by Inoculating Fermentation Broth of Lactobacillus brevisZ-215 and Crab by-products into Drunk Crab

Wei Li, Wenqing Li, Yulian Wan, Longfeng Wang, Tao Zhou

Journal of Food and Nutrition Research. 2022, 10(9), 619-629 doi:10.12691/jfnr-10-9-5
  • Table 1. Classification of amino acids of the four treatment
  • Table 2. Percentage of each type of amino acid in the four treatment groups
  • Table 3. Fatty acid composition and content of the four treatment groups after fermentation
  • Table 4. Substance content in PUFA of the four treatment groups after fermentation
  • Table 5. Four groups of partial volatile substances and their content