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. 2024 Dec 23;11:1494678. doi: 10.3389/fnut.2024.1494678

Figure 5.

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.