Skip to main content
. 2020 Aug 2;9(8):687. doi: 10.3390/antiox9080687

Figure 2.

Figure 2

Total phenol content (Folin index) and radical scavenging activity determined by DPPH and ABTS methods of deer burgers after 12 days of chilled storage. C: sodium ascorbate control; Lva: 2.5% “verdejo” lees; Lvb: 5% “verdejo” lees; Lpa: 2.5% “palomino” lees; Lpb: 5% “palomino” lees; DM: dry matter. Different lowercase letters appearing in the same method for determining antioxidant activity (a–d) and Folin index (z–x) indicate significant differences (p < 0.05) between samples.