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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefits

Fig. 5

Dose-dependent (0, 1/2, 1/5, and 1/10 dilutions corresponding to 0.068, 0.034, 0.014, and 0.007 mg GAE/mL doses, respectively) response in α-glucosidase inhibitory activity (%) of Chicha from five different locations in Arequipa. Different lower-case letters in bars with similar pattern indicate significant differences at p < 0.05

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