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. 2019 Jul 4;8(7):242. doi: 10.3390/foods8070242

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Figure A6 — Effects of the reaction time on 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity (A) and on ferrous reducing activity (B) of xylose–BCH MRPs, BCH, and xylose samples. Effects of reaction time on absorbance at 700 nm of xylose–BCH MRPs, BCH, and xylose (B). The standard deviation is showed by error bars. Data points with diverse letters are significantly different (p < 0.05).

Figure A6 — Effects of the reaction time on 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity (A) and on ferrous reducing activity (B) of xylose–BCH MRPs, BCH, and xylose samples. Effects of reaction time on absorbance at 700 nm of xylose–BCH MRPs, BCH, and xylose (B). The standard deviation is showed by error bars. Data points with diverse letters are significantly different (p < 0.05).