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. 2020 May 29;11:1128. doi: 10.3389/fmicb.2020.01128

FIGURE 5.

FIGURE 5

Changes in the concentration (mM) of organic acids (lactic, A; acetic, B; citric, C; malic, D; tartaric, E; and succinic, F) throughout the fermentation of different treatments (S1–S6). Data points are expressed as means and standard deviations of three replicates.