Skip to main content
. 2020 Dec 13;4:1–10. doi: 10.1016/j.crfs.2020.12.001

Fig. 2.

Fig. 2

Overall intensity (A) and rate of hedonic (B) of the unfermented pea protein isolate (PPI) and PPI fermented for 24 ​h and 48 ​h with different microorganism strains. Bars marked with an asterisk (∗) indicate significant differences between the individual sample and the unfermented PPI (Tukey, P ​< ​0.05).