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. 2019 Dec 13;8(12):678. doi: 10.3390/foods8120678

Figure 2.

Figure 2

Retronasal aroma profile analyses of LPI, L. brevis, L. amylolyticus, and S. xylosus fermented samples on a scale from (no perception) to 10 (strong perception). The data are displayed as median values of the sensory evaluations (n = 10).