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

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Flavor characteristics of 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). 0 to 10 indicated the intensity of the different descriptors rated by each panelist in this study.