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Applied Biological Chemistry
Fig. 2 | Applied Biological Chemistry

Fig. 2

From: Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans

Fig. 2

IC50 value on A ABTS and B DPPH radical and C FRAP value before and after fermentation of ginseng berry kombucha (GBK). Values are the means ± SD for each group; *** indicates significant difference (p < 0.001) after fermentation as compared to before. ABTS 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH 2,2-diphenyl-1-picrylhydrazyl, FRAP ferric reducing antioxidant power

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