BioMed Research International / 2014 / Article / Fig 3

Research Article

Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

Figure 3

Time course of changes in the concentration of organic acids under various temperatures: (a) succinic acid, (b) lactic acid, (c) acetic acid, (d) pyruvate acid, (e) malic acid, and (f) tartaric acid.
426929.fig.003a
(a)
426929.fig.003b
(b)
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(c)
426929.fig.003d
(d)
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(e)
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(f)