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. 2023 Jan 26;11(2):316. doi: 10.3390/microorganisms11020316

Figure 5.

Figure 5

Sensory analysis of the eight beers studiedL (a) aroma attributes: overall flavor intensity, estery/fruity, floral, worty, malty, cereal-like, diacetyl. (b) Taste attributes: sweetness, sour/cid, bitter, body, and lingering aftertaste. * Significantly different (ANOVA; p < 0.05).