FIGURE

Figure 2

ID

ZDB-FIG-240730-9

Publication

Meng et al., 2024 - Fermentation of DaiDai fruit and its biological activity

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Figure 2

Single-factor analysis of effects of fermentation conditions on total flavonoid content. (A) Carbon sources. (B) Concentration of soluble starch. (C) Nitrogen sources. (D) Concentration of urea. (E) Fermentation time. (F) Fermentation temperature. (G) Strain inoculation amount. (H) Solid–liquid ratio. (*p < 0.05, ***p < 0.001 versus Control group).

Expression Data

Expression Detail

Antibody Labeling

Phenotype Data

Phenotype Detail

Acknowledgments

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