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. 2021 May 29;10(6):1241. doi: 10.3390/foods10061241

Figure 4.

Figure 4

Response surfaces. (a) IC50 values of the DPPH radical, (b) IC50 values of the ABTS radical, (c) ferric-reducing antioxidant power, (d) total phenolic compounds, and (e) optimization of the sonication.