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. 2024 Jan 25;13(3):396. doi: 10.3390/foods13030396

Figure 8.

Figure 8

PCA plots of key flavor substances in sauce meat (A). A control group without added yeast (CK), a group with S. cerevisiae added at 0.3% of the mass of the raw meat (SC), and a group with K. marxianus added at 0.3% of the mass of the raw meat (KM).