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. 2020 Mar 27;9(4):282. doi: 10.3390/antiox9040282

Figure 5.

Figure 5

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