Figure 3. Response surface for antioxidant capacity (A – ORAC, B - DPPH) of black soymilk samples as a function of time (min) and temperature (°C)

From

Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity

Thiana Claudia Freire Esteves, Veronica Calado, Adriana Farah, Adelia Ferreira de Faria-Machado, Ronoel Luiz de Oliveira Godoy, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi, Ilana Felberg

Journal of Food and Nutrition Research. 2022, 10(7), 503-510 doi:10.12691/jfnr-10-7-9