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. 2015 Sep 29;53(1):739–747. doi: 10.1007/s13197-015-2029-3

Fig. 4.

Fig. 4

Changes in reducing power of beverages during the fermentation process. Fermentation temperature of 19 °C: open symbol, Fermentation temperature of 25 °C: closed symbol, kefir inoculation of 5 % w/v: circle, kefir inoculation of 8 % w/v: square. Bars represent the standard deviation