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

Figure 2.

Figure 2

Column chart (A) and principal component analysis (B) of electronic tongue 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. Different lowercase letters (a–g) for the same taste attribute indicate significant differences among the different treatments (p < 0.05).