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. 2012 May 31;51(10):2544–2551. doi: 10.1007/s13197-012-0748-2

Fig. 2.

Fig. 2

The results of antioxidant activity of ethanol extracts from native and temph-like fermented oats (fermentation for 72 h) (Avena sativa L.). a The areas under anodic current waves (Q1200,μC) of the ethanol extracts from native and fermented oats, b The results of ORAC (Oxygen Radical Absorbance Capacity) of the ethanol extracts from native and fermented oats. Means (bar value) with different letters are significantly different (p < 0.05) (n = 3)