Improvement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices (<i>Actinidia deliciosa</i>) and investigation of their antioxidant and antidiabetic potentials.

In other words, the kiwifruit juice treatment led to an increasing trend in GABA content, reaching 0.9 (0 %), 1.1 (5 %), and 1.6 mg/g (10 %), with statistical analysis confirming significant differences ( Fig. 3 D).

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