Skip to main content
. 2020 Mar 1;40(2):297–310. doi: 10.5851/kosfa.2020.e15

Fig. 5. Antioxidant activity of fermented skim milk samples after 7 days.

Fig. 5.

Different letters on the top of the bars are significnatly different (p<0.05). Fermented skim milk added with C, strater culture; S1, strater culture and Lactobacillus brevis ATCC 14869; S2, strater culture and L. brevis KU200019; S3, strater culture, L. brevis ATCC 14869, and FOS; S4, strater culture, L. brevis KU200019, and FOS. The results are the mean of three replicates (mean±SD). DPPH, 2,2-diphenyl-2-picrylhydrazyl; ABTS, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid; FOS, fructooligosaccharides.