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. 2024 Apr 18;13(8):1239. doi: 10.3390/foods13081239

Figure 2.

Figure 2

The main classes of volatile compounds detected in ricotta cheese at 5 (T5) days of conservation were obtained from the milk of Teramana and Saanen goats. All data are reported as least square means ± standard error. * p < 0.05; *** p < 0.001.