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. 2016 Mar;54(1):36–44. doi: 10.17113/ftb.54.01.16.4106

Fig. 4.

Fig. 4

Content of: a) white column - alcohol and light gray column - extractable materials, and b) flavour compounds (white column - lactic acid, light gray column - acetic acid and black column - methyl acetate) in fermented beverage from enzymatically treated extruded rye