Figure 1.
Plots of 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] (A), 1,1‐diphenyl‐2‐picrylhydrazyl (B) and ferric reducing antioxidant potential (C) showing relative interactions among carrot, orange, and HSE beverage blends.
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