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There clearly was no significant difference when you look at the content of total phenolic substances involving the unfermented and fermented beverage, nor between your fermentation times, as well as in the antioxidant activity. The 5-caffeoylquinic acid ended up being identified after all fermentation times evaluated, and no significant difference had been seen regarding its concentration. It revealed anti-bacterial and antifungal activity against all strains tested. No poisonous
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