Skip to main content
. 2020 Mar 27;9(4):282. doi: 10.3390/antiox9040282

Figure 4.

Figure 4

Antioxidant activity of unprocessed and processed lupin flours assayed by superoxide scavenging method; nine cultivars vs. ascorbic acid (standard). (A,B) indicated superoxide radical scavenging activity correspondingly. Data were stated as mean ± SEM where n = 3 (*** Significance at p < 0.001, ** significance at p < 0.01 and * significance at p < 0.05 vs. standard: ascorbic acid).