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. 2023 Sep 21;12(18):3509. doi: 10.3390/foods12183509

Figure 1.

Figure 1

Changes in (a) pH, (b) titratable acidity, (c) amino nitrogen, and (d) total nitrogen and (e) reducing sugar during moromi fermentation. a–d Values within the same sample on different days followed by the same letters are not significantly different (p > 0.05). Data were expressed in g/100 mL (n = 3).