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. 2021 Sep 9;13(4):565–572. doi: 10.1016/j.chmed.2021.09.003

Fig. 1.

Fig. 1

Effect of fermentation using different types of microorganisms (LAB, Baker’s yeast, red yeast, Tapai and Tempeh) on the changes of total phenolics (TPC) (A), total flavonoids (TFC) (B), total anthocyanins (C), and total sugar of mulberry leaves (ML) and fruits (MF) (D) (mean ± SD, n = 3).