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. 2024 Apr 17;13(8):1230. doi: 10.3390/foods13081230

Figure 1.

Figure 1

The antioxidant activity and TPC of the HT-extracted CS liquid fraction. The effects of (a) CS loading (% w/v), (b) temperature (°C), and (c) time (min) on antioxidant activity and TPC were investigated. The experiments are performed in triplicate (n = 3). The results are reported as mean  ±  SD. Different letters (a–e) indicate significant differences at p  <  0.05 according to analysis by Duncan’s multiple range test.