Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology

<div>(a) The change of glucose and fructose content in fermentation process; (b) the change of lactic acid content in fermentation process; (c) the change of flavonoids in the fermentation process.</div>

Journal of Food Quality

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Figure 4

Figure 4: Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology 

Figure 4 | Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology 