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. 2021 Dec 1;10(12):2953. doi: 10.3390/foods10122953

Figure 4.

Figure 4

Ferric reducing antioxidant power (FRAP) and key antioxidants content of leafy vegetables during storage: (a) FRAP; (b) ascorbic acid content; (c) total phenols content; DW, dry weight; AAE, ascorbic acid equivalent; GAE, gallic acid equivalent.