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. 2017 Sep 25;14(5):4986–4994. doi: 10.3892/etm.2017.5200

Figure 1.

Figure 1.

Change in components composition before and after fermentation. (A) Concentrations of two key components were measured under the conditions described in Materials and methods. (B) Chromatograms of protodioscin were obtained by performing high performance liquid chromatography of BAW. The peak height/area reflects the concentration of protodioscin in BAW.