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. 2019 Aug 1;8(8):309. doi: 10.3390/foods8080309

Figure 3.

Figure 3

Effect of unstarted and fermented apple pomace addition on volatile composition of beer after 30 days of maturation. One-way ANOVA, Tukey’s test (p ≤ 0.05). letters a–c: mark significant differences/analogies among the samples. Beer CONTR: Beer with no added apple pomace (Inline graphic); Beer UNST: beer with added unstarted apple pomace (Inline graphic); Beer F: beer with added Lactobacillus rhamnosus 1473 fermented heated apple pomace (Inline graphic).