Fig. 3.

Fig. 3. Sensory attribute profiles of WiKim0194-fermented malt wort constructed by e-tongue. SCS, bitterness; CPS, comprehensive taste; CTS, saltiness; NMS, umami; ANS, sweetness; AHS, sourness. Statistical significance was analyzed by Student's t-test (*p < 0.05). All experiments were conducted in triplicate.

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