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The amounts of total phenol compound in pepper extract, both before and after fermentation (gallic acid μg/mL).
| RP | FP | |
|---|---|---|
| Total phenol compound (gallic acid μg/mL) |
156.47 ± 2.12 b | 224.55 ± 2.51 a |
RP, raw pepper extract prepared using water. FP, fermented pepper extract prepared using water. a,b Superscripts with different letters indicate significant difference (p < 0.05).
