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. 2015 Jan 23;52(10):6157–6169. doi: 10.1007/s13197-015-1732-4

Fig. 2.

Fig. 2

Comparative essential aminoacid composition of raw and fermented P. roxburghii kernels with previous study on raw and feremented P. biglobosa. Solid bars (Inline graphic) are the concentration of essential aminoacids on left axis and patterned bars (Inline graphic) are the %I/D of essential aminoacids of the processed samples (calculated over the raw samples) on right axis