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. 2023 Oct 12;12(10):1850. doi: 10.3390/antiox12101850

Figure 5.

Figure 5

DPPH free radical scavenging activity (A) and ABTS+ free radical scavenging activity (B) of fermented kale juices. KJ, kale juice; PKJ, pasteurized kale juice before fermentation. KJ-EFEL6901, KJ-EFEL6800, KJ-MG7011, and KJ-EFEL2061 corresponded to the kale juices fermented at 37 °C for 72 h with Limosilactobacillus reuteri EFEL6901, L. fermentum EFEL6800, L. fermentum MG7011, and Leuconostoc citreum EFEL2061, respectively. Different letters indicate a significant difference at p < 0.05 according to Tukey’s multiple range test.