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. 2015 Dec 22;82(1):202–210. doi: 10.1128/AEM.02621-15

FIG 7.

FIG 7

Abundance of diacetyl, acetoin, heptanal, and 1-heptanol in small-colony cheeses (■) and big-colony cheeses (▲) during ripening. Values are means of independent replicates (n = 4). Bars show standard deviations. *, **, and *** indicate significant differences at P values of <0.05, <0.01, and <0.001, respectively, between big-colony cheeses and small-colony cheeses.