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. 2021 Oct 21;10(11):2529. doi: 10.3390/foods10112529

Figure 4.

Figure 4

Correlations between the bacterial communities with volatile compounds (OAV > 1), pH and lactic acid in Suanzhayu samples. Red indicates positive correlations, while blue indicates negative correlations. Significant at: * (p < 0.05); ** (p < 0.01); *** (p < 0.001).