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. 2023 Mar 20;13:4529. doi: 10.1038/s41598-023-31732-3

Figure 2.

Figure 2

Reducing power (A), antioxidant activity (B) and polyphenol content (C) change with time of spirulina, apple juice, and a mixture of both at + 2… + 8 °C. The different letters for each product measurements represent significant differences at p < 0.05.