Skip to main content
. 2014 Oct 30;5:7–13. doi: 10.1016/j.btre.2014.10.008

Fig. 1.

Fig. 1

Influence of p-coumaric acid concentration (A), optical density (OD600) at addition of precursor (B), temperature (C), pH (D) on resveratrol production in the screening assays and maximum production obtained (E), with the level and optical density corresponding to the maximum obtained in each factor, in a 48 h fermentation. The values are presented as mean ± SD of three measurements.