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Applied Biological Chemistry
Fig. 3 | Applied Biological Chemistry

Fig. 3

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

Fig. 3

Free sugar contents of 24 h fermented CHK extracts (A) and total polyphenol (B) and total flavonoid content (C) of CHK extracts during fermentation. Values followed by different small letters (a–c) and by different capital letters (A–D) are significantly different at p < 0.05 according to the fermentation time and the group, respectively

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