This result can be explained by intensive effect of intracellular antioxidants of microorganisms in kefir culture rather than in kefir grain. However fat content has not affected the inhibition rate of ascorbate autoxidation
This result can be explained byintensive effect of intracellular antioxidants ofmicroorganisms in kefir culture rather than inkefir grain. However fat content has not affectedthe inhibition rate of ascorbate autoxidation