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. 2021 Aug 7;13(8):2721. doi: 10.3390/nu13082721

Figure 4.

Figure 4

Taste intensity rating in vegetable broth samples (mean intensity rating ± SD), (VB; 0–12 g/L added sodium chloride) for: saltiness (a) and umami (b) across the four segments. Different letters indicate significant differences (p < 0.05) from Tukey’s HSD test across concentrations within each segment.