Figure 4From: Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533 Effect of temperature on the generation of caffeic acid (solid lines) and 4-VC (dotted lines). Incubation of L. johnsonii with green coffee extract was performed at 30°C (red diamond symbol), 37°C (green circle), and 50°C (×). Values are mean of three different experiments.Back to article page