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. 2016 Mar 15;11(3):e0151351. doi: 10.1371/journal.pone.0151351

Fig 6.

Fig 6

Changes of amino acids identified from MA fermented at 15°C (A), 20°C (B), 25°C (C), and 30°C (D) during the entire MA fermentation period. Data are given as the average value ± standard deviation, measured in triplicate. Quantification was determined using the Chenomx NMR Suite v. 6.1 with 2,2-dimethyl-2-silapentane-5-sulfonate as the internal standard.