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Figure S1. Evolution of TPC (A), DPPH radical scavenging activity (B), ABTS radical cation scavenging activity (C), superoxide anion radical scavenging activity (D), reducing power (E) and metal chelating activity (F) during mashing.

Table S1. Total phenolic contents and antioxidant activities of malts.

Table S2. Total phenolic contents and antioxidant activities of worts.

Table S3. Correlations among antioxidant activity evaluation indices and total phenolic contents of malts and worts.

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