Fig. 2
From: Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai
Chemical and microbiological characteristics of kimchi and pao cai during fermentation, including A pH value, B DPPH scavenging activity, C total plate count, and D lactic acid bacteria count. Data (n = 5) are expressed in mean ± SD. Different lettering indicates statistically significant difference among different fermentation times in kimchi (uppercase) or pao cai (lowercase) according to one-way ANOVA test followed by post hoc Tukey HSD test (p < 0.05). Asterisk sign (*) indicates statistically significant difference between kimchi and pao cai at the same fermentation time according to student’s t-test (p < 0.05). DPPH: 2,2-diphenyl-1-picrylhydrazyl. CFU: colony forming unit