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. 2024 Sep 25;13(19):3053. doi: 10.3390/foods13193053

Figure 3.

Figure 3

Functional characteristics of black lemon Chenpi under different aging models and commercial Chenpi. (A) Total polyphenols, (B) total flavonoids, (C) DPPH, (D) FRAP, (E) inhibition of in vitro α-glucosidase activity. L, F, HA, SC, and HH represent the lemon peel samples, fresh, hot-air drying, steam-drying cycle, and high temperature and humidity, respectively. FJ, CT, and XC were commercial Chenpi samples.