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. 2019 Dec 4;11(12):2954. doi: 10.3390/nu11122954

Figure 6.

Figure 6

Serum total free amino acids (FAA) concentration in response to the ingestion of test meals. Aggregated data are represented in box-plots: (A) total FAA concentration at 60 min after ingestion; (B) total FAA concentration at 120 min after ingestion. BYB, baker´s yeast bread leavened with baker’s yeast (1.5%, w/w) for 90 min at 30 °C; SB, sourdough bread leavened with S4 (20%, w/w) and baker’s yeast (1.5%, w/w) for 90 min at 30 °C; t-SB, sourdough bread leavened with S24 (20%, w/w) for 4 h at 30 °C.