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Fig. 2 | AMB Express

Fig. 2

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

Fig. 2

Response surface plot for the antioxidant capacity of FRB describing the interaction of independent variables namely, pH, temperature, and NaCl concentration on antioxidant capacity of FRB. The values were represented as trolox equivalent of antioxidant capacity (TEAC). a Effect of temperature and pH on antioxidant capacity of FRB, b effect of NaCl concentration (%) and pH on antioxidant capacity of FRB, and c effect of NaCl concentration (%) and temperature on antioxidant capacity of FRB

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