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. 2021 Apr 28;10(5):966. doi: 10.3390/foods10050966

Figure 2.

Figure 2

Total phenol content (TPC) and antioxidant activity (AA) of olive leaf extract obtained by microwave-assisted extraction (MAE) as a function of treatment time. Different capital and lowercase letters above the bars represent groups significantly different at p < 0.05 of TPC and AA, respectively.