Fig 1.

DPPH radical-scavenging activity of the WSE from chemically acidified doughs (black bars; -D) and sourdoughs (grey bars; -S) fermented with the pool of selected lactic acid bacteria. BHT (white bar) (1 mg/ml) was used as the positive control. ww, whole wheat; dw, durum wheat; r, rye; s, spelt; o, oat; ri, rice; k, kamut; b, barley; m, maize. Data are the means from three independent experiments. Means connected by the same horizontal line are similar by the Tukey's comparison test (P > 0.05).