Fig. 1From: Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydansChanges of titratable acidity and pH (A), and components (B) during the fermentation of ginseng berry kombucha (GBK). Values are the means ± SD for each group; different letters indicate significant differences at p < 0.05 vs. day 0 in each group based on Tukey’s test. GE gallic acid equivalentBack to article page