Optimization of Phenolic Compound Extraction from Chinese <i>Moringa oleifera</i> Leaves and Antioxidant Activities

<div>Reducing power of V<sub>C</sub>, BB, BC, and BD fractions.</div>

Journal of Food Quality

Figure 12: Optimization of Phenolic Compound Extraction from Chinese <i>Moringa oleifera</i> Leaves and Antioxidant Activities 