Figure 5. Comparison of ABTS and DPPH clearance rate among three wine samples in Lonicera japonica wine

From

Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method

Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu, Guoxiang Lin

American Journal of Food Science and Technology. 2020, 8(5), 185-195 doi:10.12691/ajfst-8-5-3