Fig. 1From: Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverageChanges in pH (A), acidity (B) and viable bacteria count (C) of FH06 fermented by different LAB. * represents a significant difference compared with before fermentation (BF) (P < 0.05)Back to article page