BioMed Research International / 2020 / Article / Fig 1

Research Article

Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation

Figure 1

Changes in phenolic and flavonoid contents of teff during fermentation with lactic acid bacteria. (a) TPC in white teff; (b) TPC in brown teff; (c) TFC in white teff; (d) TFC in brown teff. MCW: matched control white teff; MCB: matched contol brown teff; WCT: white teff contol; BCT: brown teff control.

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