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. 2017 Dec 11;22(12):2200. doi: 10.3390/molecules22122200

Figure 4.

Figure 4

Changes in total phenolic contents (TPC) between UFS and CKJ fermented by Bacillus subtilis (KCTC 13241) in different soybean cultivars. All values are means of three independent experiments. Means with different lowercase letters (a, b, c, and d) represent significant differences among cultivars by Duncan’s multiple range tests (DMRT) (p < 0.05).