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. 2011 Apr 6;50(2):360–366. doi: 10.1007/s13197-011-0345-9

Fig. 2.

Fig. 2

Content of free amino acids in fermented milk. Results are expressed as the mean value of three trials ± standard deviation. Note: Asp: Aspartic acid, Glu: Glutamic acid, Hyd-Pro: Hydroxy proline, Ser: Serine, Gly: Glycine, His: Histidine, Arg: Arginine, Thr: Threonine, Ala: Alanine, Pro: Proline, Tyr: Tyrosine, Val: Valine, Met: Methionine, Cys: Cysteine, Ile: Isoleucine, Leu: Leucine, Phe: Phenylalanine, Trp: Tryptophan, Lys: Lysine