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. 2024 Sep 27;13(19):3083. doi: 10.3390/foods13193083

Figure 2.

Figure 2

Antioxidant capacity of different CSS phenolic fractions. (a1a3) ABTS radical scavenging activity; (b1b3) DPPH radical scavenging activity; (c1c3) FRAP analysis. Results are expressed as mean ± SD (n= 3). Mean values labeled with different letters denote significant differences (p < 0.05).