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. 2020 Sep 9;11:2090. doi: 10.3389/fmicb.2020.02090

FIGURE 1.

FIGURE 1

Dynamics of physicochemical characteristics during the SCSSF and TCSSF processes. (A) Changes in core temperature and moisture of fermentation grains. (B) Changes in reducing sugar (calculated as glucose) and starch contents. (C) Changes in pH and titratable acidity.