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. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208

FIGURE 7.

FIGURE 7

Aroma profile of four Kazak cheeses. (A) Odor description and odor activity value (OAV) of aroma compounds in Kazak cheese. (B) The letters control, KmC, PkC, and PfC represent cheeses fermented by a commercial lactic acid starter, a commercial lactic acid starter with K. marxianus A2, P. fermentans A19, and P. Kudriavzevii A11, respectively.