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. 2012 Dec;17(4):286–292. doi: 10.3746/pnf.2012.17.4.286

Fig. 5.

Fig. 5

Effects of different cooking methods and cooking times on the ABTS radical scavenging activity of red pepper (■ 5 min cooking; Inline graphic 10 min cooking; □ 15 min cooking). 1)Values with different letters on the bars are significantly different (p<0.05) by Duncan’s multiple range tests.