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. 2020 Aug 13;9(8):1116. doi: 10.3390/foods9081116

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Effects of ultrasonication and agitation on antioxidant activities of amaranth extract. (A) DPPH⁺ (B) ABTS⁺. ^a–b Means with same subscript alphabets are not significantly different (p ≤ 0.05) between each extraction method. ^A–C Means with same subscript alphabets are not significantly different (p ≤ 0.05) among different temperatures in each extraction method.

Effects of ultrasonication and agitation on antioxidant activities of amaranth extract. (A) DPPH⁺ (B) ABTS⁺. ^a–b Means with same subscript alphabets are not significantly different (p ≤ 0.05) between each extraction method. ^A–C Means with same subscript alphabets are not significantly different (p ≤ 0.05) among different temperatures in each extraction method.