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. 2020 Nov 17;5(47):30587–30595. doi: 10.1021/acsomega.0c04524

Figure 1.

Figure 1

Changes in total phenolic contents in the extract of sugarcane juice (NS—non-sterilized) and vinegar fermentation during alcoholic and acetic acid fermentation processes. Results are expressed as the mean ± SE (n = 3). Sugarcane juice (0 days, NS—non-sterilized) and alcoholic and acetic acid fermentation.