Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Table 1

Changes in total phenolic content of the fermented papaya juices.

Fermentation time (h)	Total phenolic content of the fermented papaya juices (mg/100 g)
	L. acidophilus	L. plantarum
0
6
12
18
24
30
36
42
48

Values are expressed as the mean ± SD. Values with different letters (a ~ e) in the same column are significantly different at .