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. 2020 Jul 22;9(8):967. doi: 10.3390/foods9080967

Figure 2.

Figure 2

Antioxidant activity in raw rice cultivars determined by (a) 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and (b) 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay. Different letters mean significant differences (p < 0.05).