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Fig. 2 | Microbial Cell Factories

Fig. 2

From: Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage

Fig. 2

Antioxidant activities measured by DPPH % (a) and ABTS% (b) of non-fermented (control) and fermented fish sausages during 21 days of storage. *Means had a significant difference at p < 0.05 compared with the control at the equivalent day

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Microbial Cell Factories

ISSN: 1475-2859

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