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Figure 2

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ZDB-IMAGE-240730-9
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Figures for Meng et al., 2024
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Figure Caption

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).

Acknowledgments
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