The AOCs of samples are presented in Fig. 4. It is noteworthy that
the AOC decreased significantly (p < 0.05) after the milk was fermented
by L. acidophilus NCFM (for example, AOC ¼ 0.783 before
fermentation vs. AOC ¼ 0.545 after fermentation in the control fermented
milk; AOC¼ 0.836 before fermentation vs. AOC¼ 0.578 after
fermentation in the fermented milk containing 60 g/kg onion juice)