Figure 2.
Comparison of the taste profile (A), electronic tongue PCA (B), and NPN contents (C) of cured duck legs subjected to various fermentations. Different letters stand for significant differences at P < 0.05. Abbreviations: PCA, principal component analysis; NPN, nonprotein nitrogen; LP, samples inoculated with L. plantarum; SC, samples inoculated with S. cerevisiae; MF, samples inoculated with L. plantarum and S. cerevisiae; CK, control group without inoculation.