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Applied Biological Chemistry
Fig. 2 | Applied Biological Chemistry

Fig. 2

From: 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 beverage

Fig. 2

Changes in the contents of functional components in FH06 fermented by LAB. A Total polysaccharide; B Total flavonoid; C Total polyphenol; D Total saponin. * Indicates a significant difference from before fermentation (BF) (P < 0.05). Different letters indicate significant differences before fermentation (BF) and after fermentation for 72 h (P < 0.05). glucose equivalent (GlcE), rutin equivalent (RE), gallic acid equivalent (GAE), ginsenoside Re equivalent (GRE)

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