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. 2022 Jun 5;11(11):1660. doi: 10.3390/foods11111660
EPS   Exopolysaccharide
LAB   Lactic acid bacteria
AA   Antioxidant activity
RSA   Radical scavenging activity
DPPH   1,1-Diphenyl-2-picrylhydrazyl, (free radical)
ABTS   2,2’-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt)
OH   Hydroxyl (free radicals)
FRP   Ferric reducing power
TA   Titratable acidity
WHC   Water holding capacity
PCA   Principal component analysis