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. 2020 Feb 25;8(3):315. doi: 10.3390/microorganisms8030315

Figure 3.

Figure 3

Changes in betacyanins, total phenolic content and total antioxidant capacity in red dragon fruit wine during 14-day fermentation by T. delbrueckii Biodiva (♦), L. thermotolerans Concerto (□) and S. cerevisiae EC-1118 (▲).