Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Figure 5

ABTS + free radical scavenging rate of four samples at different fermentation times. All the values are expressed as mean ± SD (n = 3). Means with different lowercase letters indicate a significant difference of four group samples at the same fermentation time (). CP, chickpea fermentation milk; CPB, chickpea fermentation milk with enzyme hydrolysis; CPY, chickpea yam fermentation milk; CPBY, chickpea yam fermentation milk with enzyme hydrolysis.