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Changes in the levels of ascorbic acid and riboflavin during fermentation of the vegetable–fruit beverage (A). Changes in antioxidant activity during fermentation of the vegetable–fruit beverage (B) including DPPH free radical scavenging activity (square), ABTS free radical scavenging activity (circle), and ferric reducing antioxidant power (inverted triangle). Results are the means of three independent trials (n = 3). Error bars represent standard deviation values
