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. 2020 May 18;25(10):2346. doi: 10.3390/molecules25102346

Figure 1.

Figure 1

Total phenolic contents of non-fermented and fermented soybean using different concentrations (1%, 3%, and 5%) of the B. amyloliquefaciens RWL-1. Values are means of three independents experiments. The letters a, b, c, and d indicate significant differences (P ≤ 0.05) by Duncan’s multiple range tests (DMRT).