Journal of Food Quality / 2018 / Article / Fig 1

Research Article

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

Figure 1

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 P < 0.05 by Fisher’s least significant difference test.
(a)
(b)