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. 2016 Oct 4;1(5):e00052-16. doi: 10.1128/mSystems.00052-16

FIG 4 .

FIG 4 

Faceted heat map showing changes in the volatile-compound profiles of Fr1, Ick, and UK3. Note that the 00.h column in each section refers to the volatile-compound profile of milk immediately before fermentation initiation. The same starting milk was used for Fr1, Ick, and UK3.