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. 2021 Oct 28;10(11):2330. doi: 10.3390/plants10112330

Figure 2.

Figure 2

Thermal degradation kinetics of TAC (a) and antioxidant activity (b) of red onion skin extract that was treated at different temperatures (Inline graphic 75 °C, Inline graphic 95 °C, Inline graphic 115 °C, Inline graphic 135 °C, Inline graphic 155 °C); C0 and C are the TAC or antioxidant activity before and after thermal treatment (mg/g dw).