Skip to main content
Applied Biological Chemistry
Fig. 3 | Applied Biological Chemistry

Fig. 3

From: Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

Fig. 3

Antioxidant function of different LAB before and after fermentation of FH06. A Total antioxidant capacity (FRAP value). B DPPH·scavenging ability * indicates a significant difference compared with before fermentation (BF) (P < 0.05). Different letters indicate a significant difference compared with BF and VC (0.2 mg/mL) after fermentation for 72 h (P < 0.05)

Back to article page