Fig. 3: The results of free amino acids (FAAs) in dry fermented sausages during fermentation. | npj Science of Food

Fig. 3: The results of free amino acids (FAAs) in dry fermented sausages during fermentation.

From: Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study

Fig. 3: The results of free amino acids (FAAs) in dry fermented sausages during fermentation.The alt text for this image may have been generated using AI.

a Contents of total FAAs and each class of FAA. Data are presented as mean ± SD. The different letters represent significant differences among samples. b Heatmap of each FAA: the size of the circles represents the content of each FAA across different samples, while the color intensity of the squares reflects the relative abundance of various FAAs within the same sample.

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