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. 2024 Jan 9;12(4):2597–2610. doi: 10.1002/fsn3.3942

FIGURE 1.

FIGURE 1

Changes in physicochemical properties (a: pH value; b: TA; c: nitrite; d: soluble protein) of Tongling white ginger during fermentation for 14 days. The symbols and their representative groups are as follows: ■ Dry salting; ● Brine pickling; ▲ Inoculation pickling.