A similar study showed an increasing trend in the DPPH free radical scavenging from 15.15 ± 1.17% to 92.14 ± 0.20% which was 6.08 times higher at the end of fermentation [ 42 ].
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Physicochemical and Functional Characterization of Pearl Millet-Based Probiotic Beverage for Antiaging Potential in <i>Caenorhabditis elegans</i>.
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