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. 2022 Nov 25;11(23):3799. doi: 10.3390/foods11233799

Figure 2.

Figure 2

Change of physicochemical characteristics of Greek yogurt with different treatments during storage for 21 days at 4 °C. S. thermophilus and L. bulgaricus (T1): x, S. thermophilus, L. bulgaricus and L. gasseri BNR17 (T2): , S. thermophilus, L. bulgaricus and L. plantarum HY7714 (T3): ▲, S. thermophilus, L. bulgaricus, L. gasseri BNR17, and L. plantarum HY7714 (T4): .