At the concentration of 0.125 mg/ml, except at 35 °C, the ABTS radical-scavenging activity showed a decreasing trend as fermentation time increased, and the highest value (54.71%) occurred in FRME at 30 °C and 7 d of fermentation ( Fig. 4 C).
← all excerpts
Changes in the antioxidant and anti-inflammatory activities of <i>Rosa rugosa</i> 'Mohong' during fermentation.
1
—
—