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. 2023 Aug 7;15(15):3490. doi: 10.3390/nu15153490

Figure 1.

Figure 1

Change of lactic acid content in yogurt added with Bifidobacterium longum and lactase. Each value is expressed as the mean ±standard deviation (n = 3); means in the same fermentation time (a–d) are significantly different (p < 0.05) by Duncan’s multiple range test.