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. 2016 Jun;54(2):145–155. doi: 10.17113/ftb.54.02.16.4208

Fig. 1.

Fig. 1

Antioxidant capacity of different commercial fruit wines determined by: a) ABTS and b) FRAP methods. Data are presented as mean value±standard deviation as error bar in number (N) of samples (see Materials and Methods) of each fruit wine. ANOVA was used to compare the data; different letters indicate significant differences between fruit wines (Tukey’s test, p<0.05)