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. 2022 Dec 7;11(24):3949. doi: 10.3390/foods11243949

Figure 3.

Figure 3

Changes in the total amount and types of volatile compounds in original and fermented highland barley samples: HB (original highland barley), CM-HB (fermented highland barley with C. militaris), SR-HB (fermented highland barley with S. rugoso-annulata), ME-HB (fermented highland barley with M. esculenta), SC-HB (fermented highland barley with S. commune), TS-HB (fermented highland barley with T. sanguinea).