Table 2. The contents (mg/g) of the ten flavonoid compounds in CTP and FCTP (n=3)

From

Effects of Lactic Acid Bacteria Fermentation on the Bioactive Composition and Anti-Hepatic Steatosis Activity of Citrus Taiwanica Peel

Ho-Shin Huang, Jyh-Perng Wang, Wen-Zheng Huang, Zhe-Yu Jiang, Si-Ting Lin, Chun-Mei Lu, Ting-Yuan Hsu

Journal of Food and Nutrition Research. 2025, 13(8), 293-300 doi:10.12691/jfnr-13-8-3