Fig. 6From: Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefitsDose-dependent response (0, 1/2, 1/5, and 1/10 dilutions corresponding to 0.01, 0.005, 0.002, and 0.001 mg GAE/mL doses, respectively) response in α-amylase inhibitory activity (%) of Chicha from five different locations in Arequipa. Different lower-case letters in bars with similar pattern represent significant differences at p < 0.05Back to article page