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. 2020 Feb 18;86(5):e02165-19. doi: 10.1128/AEM.02165-19

FIG 4.

FIG 4

Total free amino acid concentrations found at surface (s) and core (c) levels of CC and ATT, LL, VC, SE, BX, and MIX cheeses after 1 (T1), 10 (T10), 20 (T20), or 30 (T30) days of ripening. The values represent the averages (±SD) of the results of analyses performed on three samples from as many cheese-making experiments.