Skip to main content
. 2018 Jul 12;55(10):3911–3921. doi: 10.1007/s13197-018-3315-7

Fig. 4.

Fig. 4

Viability of Lactic acid bacteria (a), soluble protein content (b), the antioxidant activity by DPPH (c) and ABTS methods (d) and the percentages of variations (■) as a function of storage time in the powder of the fermented tomato seed isolate