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. 2020 Mar 1;9(3):203. doi: 10.3390/antiox9030203

Figure 6.

Figure 6

Effect of incubation temperatures at 20 and 30 °C on total phenolic content (A), vitamin C content (B), and antioxidant capacity values; DPPH (C) and FRAP (D) of “Takanotsume” chili for 4 days. Values are means ± SD (n = 3). Different letters indicate a significant difference between temperatures on the same day of incubation (p ≤ 0.05).