Skip to main content
. 2021 Oct 3;59(6):2392–2401. doi: 10.1007/s13197-021-05255-6

Fig. 1.

Fig. 1

All experimental probiotic yogurt groups were presented as a yogurt without propolis and or cinnamon (control group); b yogurt with propolis (0.03%); c yogurt with propolis/cinnamon (0.03%/0.3%); d yogurt with propolis/cinnamon (0.03%/1%); e yogurt with propolis/cinnamon (0.03%/2.5%), respectively