Fig. 9 | Scientific Reports

Fig. 9

From: Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation

Fig. 9

Total phenolics content (A) and total flavonoids content (B) of kombucha tea at 15 days of fermentation period and unfermented tea by Folin-Ciocalteu assay and aluminum chloride colourimetric assay, respectively. * Indicates significant difference between different type of kombucha (p < 0.05) and # Indicates significant difference compared to unfermented tea (p < 0.05).

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