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. 2020 Jul 2;99(9):4642–4652. doi: 10.1016/j.psj.2020.06.019

Figure 2.

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.