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. 2020 Jan 28;9(2):133. doi: 10.3390/foods9020133

Figure 5.

Figure 5

Antioxidant activity of granulates (a) and cork (b) samples determined by ABTS method (expressed in µmol/L of Trolox reagent), note difference in y-axis scales. Particle size from cork stoppers and their respective granulates, A; high, B; medium, C; small.