Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

Table 1

Comparison of the sugar content of the control group and SF-FLPJ and SA-FLPJ.

Group	un-FLPJ	SA-FLPJ	SF-FLPJ
Sugar content (°Brix)	8.6 ± 0.01^a	26.96 ± 0.09^b	6.53 ± 0.12^c

Results are expressed as mean ± standard deviation. Data were analyzed using one-way ANOVA, and Duncan’s post hoc test was used to analyze the differences between groups. Values with different superscript letters in the same row vary significantly ().