Figure 6From: Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533 Effect of pH on the formation of 4-vinylcatechol 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