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

Figure 2.

Figure 2

Changes in (a) lactic acid, (b) acetic acid, (c) malic acid, and (d) citric acid concentrations in 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).