Optimization of Antioxidant Activity of Compounds Generated during Ginseng Extract Fermentation Supplemented with <i>Lactobacillus</i>.

As shown in Figure 2 B, in the temperature range of 26–34 °C, as the temperature increased, the DPPH and O 2 ·− scavenging rates of the fermentation broth showed an increasing and then a decreasing trend.

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