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. 2020 May 15;6(5):e03974. doi: 10.1016/j.heliyon.2020.e03974

Figure 3.

Figure 3

Phenols content (panel A), anthocyanin content (panel B), DPPH antioxidant capacity (panel C) and ABTS antioxidant capacity (panel D) of blackberry with the edible coating (B + EC) and blackberry without edible coating (Control) during storage at 4 °C.