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. 2022 May 17;11(10):1449. doi: 10.3390/foods11101449

Figure 5.

Figure 5

Mashing and fermentation sugar content during brewing trials with T. chui. (a) Glucose and (b) maltose detection during progression of one-step mashing at 67 °C; (c) fermentable sugar detection on the first and (d) last day of fermentation. All values represent mean ± SD of triplicate samples.