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. Author manuscript; available in PMC: 2017 Apr 15.
Published in final edited form as: Food Chem. 2015 Oct 26;197(0 0):273–284. doi: 10.1016/j.foodchem.2015.10.116

Figure 2.

Figure 2

A: Venn diagram of peptide numbers that were the same and unique in each group (Raw milk group, RM; kefir group, K; heat-treated milk groups with vials open, HMo, and with vials closed, HMc). A peptide present in at least one of a triplicate’s samples was considered present. B: Venn diagram of protein numbers that released peptides in the K, RM, HMo and HMc groups. A protein present in at least one of a triplicate’s samples was considered present.