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. 2017 Dec;55(4):496–510. doi: 10.17113/ftb.55.04.17.5338

Fig. 4.

Fig. 4

Reversed-phase HPLC profiles of the water-soluble fraction of soft Xinotyri cheese samples made from: a) raw (RMC), or b) pasteurized milk (PMC) aged for 1, 15, 30 and 60 days of storage under aerobic refrigerated (4 °C) conditions. Absorbance was determined at λ=214 nm