Skip to main content
. 2021 Nov 5;26(21):6712. doi: 10.3390/molecules26216712

Figure 1.

Figure 1

Total phenolic (A) and total flavonoid (B) contents of fermented and control lemon juice. Bars marked with different superscript lowercase letters (a–f) within the different periods (0 h–60 h) indicate the significant difference (p < 0.05) between fermented and control.

HHS Vulnerability Disclosure