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. 2018 Jan 6;10:31–38. doi: 10.1016/j.jare.2018.01.003

Fig. 1.

Fig. 1

Odor sensory evaluation of nutty-like flavor produced by C. glutamicum from fermented soybean hydrolyzate supplemented (NF-A) and unsupplemented (NF) with amino acid (vertical bars represented ± SD of the means, n = 10). Odor intensity, at each incubation time, followed by same letter means no significant deference at P < .05.