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. 2023 Jun 21;12(13):2441. doi: 10.3390/foods12132441

Figure 1.

Figure 1

Principal scheme of the experiment (W—A. bisporus white variety; B—A. bisporus brown variety; non-f—non-fermented samples; 210—fermented with Lc. casei No. 210 strain; 135—fermented with Lp. plantarum No. 135 strain; 244—fermented with Lc. paracasei No. 244 strain; 29—fermented with P. acidilactici No. 29 strain).