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. 2018 Dec 3;7(1):356–366. doi: 10.1002/fsn3.900

Figure 2.

Figure 2

Effect of the enzymatic extraction of phenolic compounds from pistachio green hull on antioxidant activity: (a) (DPPH˙), (b) (ABTS˙+), (c) (FRAP). Data are means ± SD (n = 3); CPT (cellulase + pectinase + tannase); RSA, radical scavenging activity; values with different lowercase letters are significantly different (LSD, p < 0.05)