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The review presents a definition and classification of the antioxidants, mechanisms of antioxidant action of LAB, discusses the most popular antioxidant assays, taking into account the mechanisms underlying each test and the practice of assessing antioxidant capacity, and presents examples of studies of food‐derived LAB and fermented food with antioxidant properties

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Globally, HS is having devastating effects on crop production, causing significant challenges for food and livestock feed production