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. 2022 Jul 1;11(13):1960. doi: 10.3390/foods11131960

Figure 3.

Figure 3

The effect of S. aureus contamination on pH and TTA of sourdough, with Co and S indicating wholewheat sourdough and wholewheat sourdough artificial contaminated with S. aureus (102 cfu/g); a,b means in each bar having different letters are significantly different (p < 0.05, n = 6).