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. 2021 Jun 22;10(7):1439. doi: 10.3390/foods10071439

Figure 4.

Figure 4

Changes in the content of organic acids before and after fermentation of the R–B mixed juice fermented with L. plantarum TUST-232. Organic acids, including oxalic acid, citric acid, malic acid, succinic acid, lactic acid, and adipic acid, were measured. The error bars indicate means ± SD (n = 3); the differences between groups were analyzed by a two-tailed paired Student’s t-test. * indicates significant differences at p < 0.05.