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. 2019 Oct 11;8(10):474. doi: 10.3390/foods8100474

Figure 3.

Figure 3

Antioxidant activity expressed as EC50 (A) and antioxidant activity index (AAI) (B) of bergamot juice obtained using 3 different juice extraction methods: hand squeezing (Ep-1); FMC (Ep-2); screw press of peeled fruits (Ep-3); and in debittered bergamot juice (dBJ). Asc: ascorbic acid (positive control). Error bar represent standard deviation (n = 3).