Skip to main content
. 2021 Apr 28;10(5):966. doi: 10.3390/foods10050966

Figure 3.

Figure 3

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