Figure 4. Comparison of DPPH• and ABTS• scavenging activity of the black radish root juice before and after pasteurization (%) (The vertical bars represent the standard deviations for each data point. Values with different superscript letters are significantly different (p<0.05))

From

Effect of Heat on Antioxidant Capacity of Black Radish (Raphanus sativus L. var niger) Root

Enkhtsetseg Enkhtuya, Enkhtsetseg Lhamsuren, Minjmaa Tsend

Journal of Food and Nutrition Research. 2022, 10(3), 221-227 doi:10.12691/jfnr-10-3-7