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. 2020 May 1;25(9):2129. doi: 10.3390/molecules25092129

Figure 8.

Figure 8

Changes in (a) hexanal and (b) total esters in fresh and yeast-fermented okara (GC = G. candidum, YL = Y. lipolytica, DH = D. hansenii, KL = K. lactis, LT = L. thermotolerans, SC = S. cerevisiae, MP = M. pulcherrima, PK = P. kluyveri, WS = W. saturnus, TD = T. delbrueckii) (Image credit: VONG Weng Chan) [188].