Table 4. Two-way ANOVA (T, t) with interaction on RP

From

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

Celia García-Rodríguez, Mª Ángeles Romero-Rodríguez, Mª Lourdes Vázquez-Odériz

Journal of Food and Nutrition Research. 2018, 6(4), 234-241 doi:10.12691/jfnr-6-4-5