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. 2019 Jan 22;11(2):213. doi: 10.3390/nu11020213

Figure 3.

Figure 3

Volatile profile. Hierarchical clustering and heat map performed on sugars and organic acids detected in fermented cherry juice with L. plantarum (C1, 1LE1, POM1 and 285), L. rhamnosus (2360) and L. paracasei (4186) and in unfermented juice (30 °C and 37 °C) after 48 h and 14 days (storage). A scale ranging from a maximum of 3 (black) and a minimum of −3 (blue) was used.