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Fig. 6 | Food Production, Processing and Nutrition

Fig. 6

From: In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components

Fig. 6

Results of spectrophotometric DPPH inhibition kinetics study presenting comparative absorbance kinetics graphs produced by different fermented ethnic beverages i.e., TNB or tongba (A), CHN or chhyang (B), NGR or nigar (C), KKR or khokim raksi (D) and CKR or chimphing raksi (E) [Abs: absorbance at 517 nm]

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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