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There is no factor into the content of total phenolic compounds between the unfermented and fermented drink, nor amongst the fermentation times, along with the anti-oxidant task. The 5-caffeoylquinic acid ended up being identified at all fermentation times assessed, and no factor was observed regarding its concentration. It showed antibacterial and antifungal activity against all strains tested. No harmful aftereffect of the beverages had been observed in the in vivo model (Galleria mel
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