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. 2017 Dec 21;55(2):792–801. doi: 10.1007/s13197-017-2992-y

Fig. 3.

Fig. 3

Changes in antioxidant properties of five types of gochujang for 90 days of fermentation. Deferent letters above the bar for the fermentation period indicate the significance difference p < 0.05, by Duncan’s multiple range test