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. 2023 Jul 27;12(15):2864. doi: 10.3390/foods12152864

Figure 2.

Figure 2

Changes in pH, reducing sugar, and GABA contents during fermentation of jujube seed extract by Lactobacillus brevis L32 after enzymatic hydrolysis. Data are presented as means ± standard error of the mean (n = 3). Different letters (a–i) indicate significant differences at p < 0.05 using Tukey’s test. GABA, γ-aminobutyric acid.