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Changes in phenolics level, flavonoid content, and SOD activity during fermentation of the vegetable–fruit beverage. Phenolics (circle), flavonoids (inverted triangle), and SOD activity (square). Phenolics results expressed in mg gallic acid equivalents (GAE) per L of beverage and flavonoid results expressed in mg rutin equivalents per L of beverage. Results are the means of three independent trials (n = 3). Error bars represent standard deviation values
