Synergistic effects of lactobacillus strains and <i>Acetobacter pasteurianus</i> on jujube puree's product functionality and quality.

Moreover, there seemed to be a somewhat significant (p < 0.05) positive correlation between ABTS •+ -SA and FRAP (r = 0.444) ( Table 5 ).

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Lactic-acetic acid co-fermentation yielded an increasing trend for all phytochemical contents and a corresponding increase in antioxidant activity ( Table 2 ).

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