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. 2023 Feb 15;12(2):490. doi: 10.3390/antiox12020490

Figure 4.

Figure 4

The effects of thermal processing techniques on the antioxidant activity of the selected Brassica vegetables measured by DPPH radical scavenging activity. The bars represent means ± standard deviations (n = 3). The different letters for each vegetable indicate statistical differences based on a two-way analysis of variance. AF, air-fry; FD, freeze-dry; DPPH, 2,2-diphenyl-1-picrylhydrazyl.