Fig. 7
![Fig. 7](http://media.springernature.com/full/springer-static/image/art%3A10.1186%2Fs43141-022-00315-6/MediaObjects/43141_2022_315_Fig7_HTML.png)
Antioxidant activity of raw and enzyme-treated soymilk at various concentrations as determined by (a) DPPH; (b) FARAP; and (c) β-carotene methods. The means of columns with the same letters are not significantly different (P ≤ 0.05)
Antioxidant activity of raw and enzyme-treated soymilk at various concentrations as determined by (a) DPPH; (b) FARAP; and (c) β-carotene methods. The means of columns with the same letters are not significantly different (P ≤ 0.05)