Figure 1
From: Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses
(A) Total polyphenol and flavonoid contents of baked fish cakes added with different amounts of garlic powder. (B) DPPH and ABTS+ radical scavenging activities of baked fish cakes added with different amounts of garlic powder. (C) Reducing power of baked fish cakes added with different amounts of garlic powder. The different letters (a–e, A–E) are meaning significant difference at the figure (P < 0.05).
