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. 2020 Aug 21;9(9):1154. doi: 10.3390/foods9091154

Figure 1.

Figure 1

Antioxidant activities of LAB strains. (A) 2.2,-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (%), (B) 2.2′-azinobis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity (%), and (C) inhibition of β-carotene and linoleic acid oxidation (%). Different letters on each bar indicate significant differences between strain samples (p < 0.001).