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. 2024 May 9;13(10):1462. doi: 10.3390/foods13101462

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© 2024 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Evolution of the DPPH activity (a,b), ABTS activity (c,d), and FRAP (e,f) of SCW hydrolysates prepared by using N₂ (a,c,e) and CO₂ (b,d,f) at different temperatures ( 200 °C, 180 °C, 160 °C, and 140 °C).

Inline graphic — Evolution of the DPPH activity (a,b), ABTS activity (c,d), and FRAP (e,f) of SCW hydrolysates prepared by using N₂ (a,c,e) and CO₂ (b,d,f) at different temperatures ( 200 °C, 180 °C, 160 °C, and 140 °C).