Journal of Food Quality / 2018 / Article / Fig 2

Research Article

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

Figure 2

Total polyphenol (a) and flavonoid (b) contents of yeast fermented coffee extracts. Different letters meant significant difference at P < 0.05 by Fisher’s least significant difference test.
(a)
(b)