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. 2022 Feb 23;11(5):650. doi: 10.3390/foods11050650

Figure 1.

Figure 1

Principal component analysis of electronic nose data for the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12. CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.