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. 2021 Jan 31;10(2):281. doi: 10.3390/foods10020281

Figure 4.

Figure 4

Comparative retronasal aroma profile analyses of LPI and fermented LPI hydrolysates (S2 and S4) on a scale from 0 (no perception) to 10 (strong perception). The data are displayed as mean values of the sensory evaluation (n = 10).