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Principal component analysis of phenolic profile in apple juice during fermentation by the three LAB strains [(A), the score plots; (B), the loading plots] and changes in total phenolic content (C). “Control,” Unfermented apple juice; “La,” Apple juice fermented by L. acidophilus; “Lp”, Apple juice fermented by L. plantarum; “Lc”, Apple juice fermented by L. casei. The number followed with the name of strain indicated the time of fermentation.
