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. 2020 Oct 30;8(11):1689. doi: 10.3390/microorganisms8111689

Figure 4.

Figure 4

ATI hydrolysis capacity (%) of sourdough-related lactic acid bacteria measured by RP-HPLC and competitive ELISA (n = 6) after 72 h of incubation at 30 °C; small letters indicate homogenous subgroups based on ANOVA (p ≤ 0.05) and post-hoc test according to Scheffe.