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Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2011 by Universidad Católica de Valparaíso -- Chile
Vol. 14 No. 3, Issue of May 15, 2011

Fig. 3 Changes of total sugar (A), total acidity and pH (B), lactic and acetic acids (C) in red seaweed beverage fermentations. Each bar represents a mean of three replicates ± standard deviation.