Fig. 4From: Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibilityAntioxidant activities of Citrus hybrid kanpei (CHK) extracts during fermentation by DPPH (A), ABTS (B), and SOD-like activity (C). Values followed by different small letters (a–c) and by different capital letters (A–E) are significantly different at p < 0.05 according to the incubation time and the group, respectivelyBack to article page