Figure 4. The changes in functional components for black tea-sugar broth fermentation with eight L. plantarum strains. (a) total phenols, (b) total flavonoids

From

Exploring the Potential of Lactobacillus plantarum to Enhance Functional Black Tea Beverages

Zhiyuan Wang, Jiayi Yu, Yu Su, Jiaxiu Wang, Shuai Wang, Lei Yuan, Shuo Wang

Journal of Food and Nutrition Research. 2025, 13(8), 307-314 doi:10.12691/jfnr-13-8-5