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. 2021 Apr 6;9:e11123. doi: 10.7717/peerj.11123

Table 2. Samples used in this study.

Group / material Number of samples
Initial raw vegetable (Group I)
Raw vegetable 8
Pretreatment (Group P)
Processed vegetable 4
Used brine 4
Total 8
Salt stock preparation (Group S)
Processed vegetable 4
Used brine 4
Total 8