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. 2022 Jun 17;13:911791. doi: 10.3389/fmicb.2022.911791

Figure 8.

Figure 8

The correlation between bacterial community and volatile flavor compounds. Heatmap analysis based on Spearman’s correlation coefficients between representative bacteria and core volatile flavor compounds (A). Co-occurrence networks of representative bacterial taxa and core volatile flavor compounds. Green line means positive correlation; red line means negative correlation (B).