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

<div>Total polyphenol (a) and flavonoid (b) contents of yeast fermented coffee extracts. 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 2

Figure 2: Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability 