Table 4 TPC and radical scavenging activity of yogurt samples during storage at 4 °C

14.30 ± 2.12^A,d

15.63 ± 2.01^A,d

16.13 ± 1.28^A,d

5.50 ± 1.02^B,e

12.53 ± 1.45^A,b

7.40 ± 1.98^AB,c

15.13 ± 3.11^A,d

16.30 ± 1.96^A,d

18.63 ± 2.04^A,d

7.11 ± 0.99^B,d

13.15 ± 4.08^A,ab

8.83 ± 2.12^AB,bc

20.80 ± 1.09^B,c

24.13 ± 2.14^A,c

25.67 ± 1.65^A,c

9.50 ± 0.77^B,c

14.70 ± 1.23^A,ab

9.46 ± 1.58^B,abc

28.30 ± 3.13^B,b

31.63 ± 3.10^A,b

31.63 ± 3.71^A,b

10.80 ± 0.53^B,bc

15.61 ± 2.01^A,ab

10.22 ± 2.08^B,ab

24.13 ± 4.16^C,b

30.96 ± 2.65^B,b

46.13 ± 2.59^A,a

11.80 ± 3.39^B,b

16.20 ± 1.96^A,ab

13.38 ± 1.16^AB,ab

37.63 ± 2.14^C,a

42.50 ± 2.47^B,a

48.30 ± 1.46^A,a

13.60 ± 0.64^B,a

17.50 ± 1.45^A,a

14.64 ± 2.45^B,a