Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Figure 3

SDS-PAGE diagram of four samples at 0 h (a) and 24 h (b). CP, chickpea fermentation milk; CPB, chickpea fermentation milk with enzyme hydrolysis; CPY, chickpea yam fermentation milk; CPBY, chickpea yam fermentation milk with enzyme hydrolysis.

(a)

(b)