Figure 3. Principal Component Analysis (PCA) for TP, DPPH, ORAC, TEAC, FRAP and RACI for ewe and cow yogurts (A) and Principal Component Analysis (PCA) for TP, DPPH, ORAC, TEAC, FRAP and RACI for different yogurt fractions: total fraction (F1), peptidic fraction (F2), phenolic fraction (F3) and peptidic fraction (F4) (B)

From

Antioxidant Properties of Ewe versus Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)

Natalia García-Gonzalez, Carmen Asensio-Vegas, Daniel Rico, Begoña Olmedilla-Alonso, Esther Nova, Elena Peñas, Ana B. Martin-Diana

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