Figure 3.
Changes in concentration of different phenolic acids as a result of bioconversion of cranberry proanthocyanidins using L. rhamnosus during the incubation. Data presented the mean values of n = 3 with respect to the medium control. CR: crude; AN: anthocyanin; PR: proanthocyanidin: FL: flavonol; PA+C: phenolic acid+catechin. 0, 12, 24, and 48 are the incubation time (hours).