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. 2022 Nov 18;11(22):3699. doi: 10.3390/foods11223699

Figure 4.

Figure 4

The antioxidant capacities determined by ABTS (A) and FRAP (B) assays of uncooked brown rice and cooked brown rice under different soaking conditions. Abbreviation was listed: UC (uncooked brown rice), US (unsoaked brown rice); soaking conditions such as “40-30” respected soaking at 40 °C for 30 min.