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. 2023 Jun 30;19:100778. doi: 10.1016/j.fochx.2023.100778

Fig. 4.

Fig. 4

Correlation analysis of fungi and aroma compounds (a), and bacteria and aroma compounds (b) during natural fermentation of Msalais. Notation: f[number], fungal species[Table S5]; b[number], bacterial species (Table S3); v[number], volatile compound (as in Table S6).