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AMB Express
Fig. 1 | AMB Express

Fig. 1

From: Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Fig. 1

Response surface plot for the total ACN content of FRB describing the interaction of independent variables namely, pH, temperature, and NaCl concentration on ACN content. a Effect of temperature and pH on total ACN content of FRB, b effect of NaCl concentration (%) and pH on total ACN content of FRB, and c effect of NaCl concentration (%) and temperature on total ACN content of FRB

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