Fig. 1From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leavesContour plots of the influence of temperature and time on TAC and DPPH scavenging activity for a Steam Blanched, b Fermented/Oxidized, c Dried and d Roasted Moringa oleifera leaves. (Total Antioxidant Capacity (broken line); DPPH scavenging activity (solid line))Back to article page