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. 2019 Jan 18;8(1):34. doi: 10.3390/foods8010034

Figure 3.

Figure 3

The effects of the volume of (a) WPI hydrolysate, (b) 1-propanol, (c) N2 velocity and (d) flotation time on the separation of antioxidant peptides. The scavenging was ABTS free radical scavenging activity per unit concentration in top phase of aqueous two-phase flotation (ATPF).