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. 2021 Nov 5;26(21):6712. doi: 10.3390/molecules26216712

Figure 2.

Figure 2

ABTS+ radical scavenging activity (A) and total reductive ability (B) of fermented and control lemon juice. Bars marked with different superscript lowercase letters (a–i) within the different periods (0 h–60 h) indicate the significant difference (p < 0.05) between fermented and control.

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