Fig. 3: Volatile substances of pickled and salted chili peppers at 30 and 45 days and their correlation with microbes. | npj Science of Food

Fig. 3: Volatile substances of pickled and salted chili peppers at 30 and 45 days and their correlation with microbes.

From: Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis

Fig. 3

Volatile substances of pickled and salted chili peppers at 30 and 45 days: analysis of differences by volcano plots (FC > 2, p < 0.05) (a, in pickled ones; b, in salted ones); composition and classification of volatile substances (c, d); correlation analysis with microbes (e, in pickled ones; f, in salted ones). (*, ** and *** indicate p < 0.05, p < 0.01 and p < 0.001, respectively).

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