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
r
TPSC
TFC
TPC
TSC
Acidity
TAC
0.139
0.246
0.161
0.318
− 0.191
DPPH
0.608*
0.722**
0.569*
0.591*
− 0.696**
− 0.886**
− 0.937**
− 0.587*
− 0.897**
1