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. 2019 Jun 17;2019:4750795. doi: 10.1155/2019/4750795

Figure 3.

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).