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. 2021 Jun 7;10(6):1312. doi: 10.3390/foods10061312

Figure 4.

Figure 4

Heat map related to mass spectrometry data. The peptides marked with * correspond to the peptides that explain the significant difference between the two groups of hydrolysates obtained with the differential analysis (p ≤ 0.05). Peptides marked with an “x” are the peptides identified through random forests as the most influential in explaining the bitterness of hydrolysates.