Table 4. Chromaticity measurement of spirulina during yeast fermentation and cold storage
| Time (day) | L value | a value | b value |
| Yeast fermentation | 0 | 63.12±0.09a1) | 0.23±0.09f | 23.14±0.08f |
| 1 | 60.21±0.18b | 0.31±0.10e | 24.51±0.07e |
| 2 | 57.69±0.15c | 0.41±0.19d | 25.25±0.04d |
| Cold storage | 1 | 55.05±0.08d | 0.89±0.05c | 28.83±0.09c |
| 3 | 54.12±0.12e | 1.25±0.11b | 31.76±0.11b |
| 5 | 53.95±0.08e | 1.69±0.09a | 33.24±0.12a |
1)Values with different letters in the same column significantly different (analyzed using ANOVA and Duncan’s multiple range test: p<0.05, a>b>c>d>e>f).