Figure 5From: Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533 Effect of pH on the formation of caffeic acid from green coffee extract by L. johnsonii at 37°C and pH 5.0 (blue diamond symbol), pH 6.0 (red rectangle symbol) and pH 7.0 (light green triangle symbol). Values are mean of three different experiments.Back to article page