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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Fig. 3

A Results of total phenolic content or TPC; B Results of in vitro antioxidant activity (DPPH assay); and C Results of in vitro antioxidant activity (iodometric assay). Values are means ± standard deviation, means with different superscripts in each figure are significantly different (P < 0.05). GAE: gallic acid equivalent; AAE: ascorbic acid equivalent

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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