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. 2022 Feb 25;20:36. doi: 10.1186/s43141-022-00315-6

Fig. 7.

Fig. 7

Antioxidant activity of raw and enzyme-treated soymilk at various concentrations as determined by (a) DPPH; (b) FARAP; and (c) β-carotene methods. The means of columns with the same letters are not significantly different (P ≤ 0.05)