Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.

Appl Biol Chem · 2023 · PMC9883607 · PMID 36742290

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Figure 3 A shows that the FRAP value gradually increased after the fermentation of grx08, and the other four LABs showed a trend of first rising and then falling after fermentation.

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