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Principal component analysis of free amino acid profile in apple juice during fermentation by the three LAB strains [(A), score plot; (B), loading plot] and changes in total free amino acids (C). “Control,” Unfermented apple juice; “La,” Apple juice fermented by L. acidophilus; “Lp”, Apple juice fermented by L. plantarum; “Lc”, Apple juice fermented by L. casei. In (A), the number followed with the name of strain indicated the time of fermentation.
