Effect of <i>Lacticaseibacillus rhamnosus</i> Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

<div>DPPH free radical scavenging rate of four samples at different fermentation times. All the values are expressed as mean ± SD (<i>n</i> = 3). CM, cowpea milk; PM, peanut milk.</div>

Journal of Food Quality

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Figure 5

Figure 5: Effect of <i>Lacticaseibacillus rhamnosus</i> Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk 

Figure 5 | Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk 