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

Figure 7.

Figure 7

Antihaemolytic activity of lupin flours in unprocessed and processed conditions. Anti-haemolytic property of unprocessed (A) and processed (B) lupin flours; nine cultivars of lupin flours vs. ascorbic acid (standard). Data were presented as mean ± SEM of three replicates; (* Significance at p < 0.05 vs. standard: ascorbic acid).