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Fig. 2 | Microbial Cell Factories

Fig. 2

From: Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Fig. 2

Principal component analysis of the volatiles detected by GC‒MS in unfermented oat milk, sunflower seed milk, pea milk, and faba milk. The data are shown as biplots, including a few signature loading points. ALC alcohols, ALD aldehydes, ALKA alkanes, ALKE alkenes, E esters, F furans, K ketones, O organic acids. The given number of each compound corresponds to Table 2 (n = 3)

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Microbial Cell Factories

ISSN: 1475-2859

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