After being kept in 37 C warm water for l h, Adamaged at 536 nm was detected. The same method as mentioned above was used to assess the OH scavenging activity of the yogurt sample.
Sample solutions of different concentrations were added, followed by adding with H2O2, kept at 37 C for 1 h, and centrifuged at 351 g for 10 min at room temperature. The supernatant was obtained to determine Asampled.