Skip to main content
. 2024 Feb 16;13(4):598. doi: 10.3390/foods13040598

Figure 6.

Figure 6

Map of the first and second principal components of the tested technological properties of lactic acid bacteria (LAB) against Staphylococcus aureus isolated from alheira sausage and species identification of LAB isolates. Legend: See Section 2.6.3.