Figure 4. Calibration curves of DPPH• reduction by the three studied stdAO. Results were presented as mean ± SD (n = 5)

From

Relationship between Antioxidant Capacity and Food Chemistry

Caroline Gaucher, Pierre Leroy, Ariane Boudier

World Journal of Chemical Education. 2017, 5(2), 78-85 doi:10.12691/wjce-5-2-7