Figure 4. Changes in softening degree of dough made from wheat flour initially infested with 0 (as a control), 2, 4, 6, and 8 adults of T. castaneum over time at 15, 25, and 30°C

From

Metabonomics Approach in Studying the Difference of Lycii Cortex and Varieties with Similar Origin

Donglai Ma, Xinrui Li, Meng Wu, Yuxin Jia, Yongxing Song, Ning Liu, Si Li

Journal of Food and Nutrition Research. 2022, 10(3), 242-249 doi:10.12691/jfnr-10-3-10