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. 2019 Jan 22;11(2):213. doi: 10.3390/nu11020213

Figure 4.

Figure 4

Phenolic compounds. Hierarchical clustering and heat map performed on phenolic compounds detected in fermented juice with L. plantarum (C1, 1LE1, POM1 and 285), L. rhamnosus (2360) and L. paracasei (4186) and unfermented juice (30 °C and 37 °C) after 48 h and 14 days (storage). A scale ranging from a maximum of 2 (red) and a minimum of −2 (blue) was used.