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. 2023 Jul 28;11(8):1920. doi: 10.3390/microorganisms11081920

Figure 4.

Figure 4

The strain isolated from Jangajji was applied to broccoli juice as a starter for fermentation, (A) shows the growth characteristics of the strain during the fermentation process, and (B) shows the antioxidant activity change of broccoli juice during fermentation time.