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Applied Biological Chemistry
Fig. 2 | Applied Biological Chemistry

Fig. 2

From: Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibility

Fig. 2

Changes in in the viability of lactic acid bacteria (LAB) (A) and pH (solid lines) & titratable acidity (dotted lines) (B) of Citrus hybrid kanpei (CHK) extracts during fermentation. Values followed by different small letters (a–e) and by different capital letters (A–D) are significantly different at p < 0.05 according to the fermentation time and the groups, respectively

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