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. 2011 Jul-Sep;7(27):207–212. doi: 10.4103/0973-1296.84234

Figure 4.

Figure 4

Hydrogen peroxide (H2O2) free radical scavenging activity (%) of Hwangryunhaedok-tang and fermented Hwangryunhaedok-tang. Each bar represents the mean ± SD of three independent experiments. *P<0.05, **P<0.01, ***P<0.001 vs. Hwangryunhaedok-tang (ANOVA)