Figure 5.
The contents of ISPC content (A), carbohydrate-hydrolyzing enzymes activities (B) and the correlation analysis among individual phenolic compounds, TSPC, TSFC and carbohydrate-hydrolyzing enzymes (C). NF stands for non-fermented Chinese jujube. ** and * represents the significant level at p < 0.01 and p < 0.05, respectively. Different superscripts (abcde) indicated significant differences between samples at the different fermented times (p < 0.05).
