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. 2019 Sep 21;8(10):430. doi: 10.3390/foods8100430

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Evolution of all the compounds in the inoculated bog bilberry juices 0–14 days and a two-way ANOVA analysis for both strain and time effects and their interactions. The compound names colored with “” and “” shows the variables mainly affected by strain or time, respectively; the compounds colored with “” show the variables affected by both strain difference and time (p < 0.05). Compounds without color are not affected by the main effects.

Inline graphic — Evolution of all the compounds in the inoculated bog bilberry juices 0–14 days and a two-way ANOVA analysis for both strain and time effects and their interactions. The compound names colored with “” and “” shows the variables mainly affected by strain or time, respectively; the compounds colored with “” show the variables affected by both strain difference and time (p < 0.05). Compounds without color are not affected by the main effects.