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. 2021 Mar 10;8:647354. doi: 10.3389/fnut.2021.647354

Figure 3.

Figure 3

The free, bound, and total antioxidant activity in roasted pumpkin seeds. TE, Trolox equivalents. Different small letters (a–d) indicate that there are significant differences in the antioxidant activity at different roasting temperatures (P < 0.05). Raw, raw pumpkin seed.