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. 2014 Sep 22;2(6):768–785. doi: 10.1002/fsn3.171

Figure 2.

Figure 2

Changes in sugars during fermentation. Samples coded 100S, 90S, and 75S represent naturally fermented pastes, while samples coded 100SBS, 90SBS, and 75SBS represent lactic acid-fermented pastes. Pastes are designated according to 100%, 90%, and 75% soybean composition, the remaining proportions being maize.