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. 2023 Jul 28;19:100811. doi: 10.1016/j.fochx.2023.100811

Fig. 3.

Fig. 3

Contents of (A) total polyphenols, (B) total flavonoids. Antioxidant activities of (C) ABTS radical cation scavenging activity, (D) DPPH radical scavenging activity, (E) reducing power, (F) chelating ability of dark tea fermented by B. subtilis at different times. Data were recorded as the mean value ± standard deviation of three replicates. Mean values marked by the different letters among the samples denoted significant difference (p < 0.05).