Skip to main content
. 2020 Mar 3;10(16):9193–9202. doi: 10.1039/c9ra06418d

Fig. 3. Effect of ultrasound treatment on O2−˙ (A) and H2O2 (B) concentration, SOD (C) and CAT (D) activity of fresh-cut sweet potato slices during 10 d of storage at 4 °C. Values are the means ± SD (n = 3). Different letters indicate a significant difference (p < 0.05).

Fig. 3