Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with <i>Lactiplantibacillus plantarum</i> KML06.

In particular, the hydroxyl radical scavenging activity increased exponentially upto 12 h of fermentation but showed a decreasing trend until the end of fermentation, whereas the DPPH radical scavenging activity and reducing power steadily increased until the end of fermentation.

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