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. 2022 Jun 9;8(6):e09628. doi: 10.1016/j.heliyon.2022.e09628

Figure 8.

Figure 8

Cut-test performed with 100 dried beans of locations A (run A1, A2, A3; n = 4 each), B (run B1, B2; n = 4 each), C (run C1, C2, C3; n = 4 each), D (run D1, D3; n = 4 each and D3; n = 3) and E (run E1P, E1W, E2P, E2W; P for plastic bags, W for wooden boxes; n = 2 each). The beans were classified as well-fermented (brown), slightly fermented (yellow), violet (violet), slaty (grey), or mouldy (red).