Fig. 3From: Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize productsThe qualitative sensory evaluation of maize/caramel mashes within cold storage with bifidobacteria. A aroma after 14 days of storage; (B) aroma after 21 days of storage; (C) taste after 14 days of storage; (D) taste after 21 days of storageBack to article page