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. 2021 Aug 20;9(10):5616–5625. doi: 10.1002/fsn3.2525

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© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Peroxyl radical scavenging capacity (PSC) (a) and cellular antioxidant activity (CAA) (b) values of eight kiwi berry varieties (mean ± SD; n = 3). Bars with different letters differ significantly (p < .05)