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. 2021 Aug 15;10(8):1892. doi: 10.3390/foods10081892

Figure 9.

Figure 9

Antioxidant activity of emulsions. (a) 2,2-Diphenyl-1-picrylhydrazyl and (b) 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6)ammonium salt radical scavenging activity.