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. 2014 Sep 6;52(3):1839–1848. doi: 10.1007/s13197-014-1528-y

Fig. 2.

Fig. 2

Protease activity (a) and free α-amino acid content (b) in the sample extracts of Kapi raw materials (RM; B and R), the initial products (Kp-B0 and Kp-R0), and the fermented Kapi products from months 2 to 6 (Kp-B2/4/6 and Kp-R2/4/6). Different lower case and upper case letters are significantly different within each group at p < 0.05