Canthium parviflorum Leaves: Antioxidant Activity in Food and Biological Systems, pH, and Temperature Stability
Figure 6
(a) Stability of antioxidants in Canthium parviflorum to pH 4.5 by radical scavenging activity. ; bars with different superscripts a, b, c, differ significantly . (b) Stability of antioxidants in Canthium parviflorum to pH 7 by radical scavenging activity. ; bars with different superscripts a, b, c, differ significantly .
