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Evolution of (a) pH, (b) titratable acidity (expressed as lactic acid equivalents (LAE)/100 g of fresh weight yogurt)), (c) Streptococcus thermophilus counts (Log CFU/g of fresh weight yogurt), (d) total polyphenolic content (mg gallic acid equivalents (GAE)/100 g of fresh weight yogurt), and (e) antioxidant activity (mg of Trolox/100 g of fresh weight yogurt) along the fermentation process for the control and supplemented yogurt with the HWE.
