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. 2020 Nov 20;9(11):1702. doi: 10.3390/foods9111702

Figure 4.

Figure 4

Effects of the autohydrolysis temperature on the total phenolic content (TPC) and antioxidant capacity of the extracted liquors by DPPH (α,α-diphenyl-β-picrylhydrazyl), ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and FRAP (ferric reducing antioxidant power) assays.