Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

<div>Antioxidant activities of yeast fermented coffee extracts by oxygen radical absorbance capacity (a) and superoxide dismutase-like (SOD-like) activity (b) assays. Different letters meant significant difference at<i> P</i> &lt; 0.05 by Fisher’s least significant difference test.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability 