Figure 5.
Antioxidant activity of different strains fermented at different time points (n = 3). (A) ABTS radical scavenging activity assay; (B) DPPH radical scavenging activity assay; (C) T-AOC assay. Antioxidant activity before fermentation and after optimization. (a) ABTS radical scavenging activity assay; (b) DPPH radical scavenging activity assay; (c) T-AOC assay.