Journal of Food Quality / 2018 / Article / Fig 2

Research Article

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Figure 2

DPPH inhibition for raw, soaked, and cooked beans. For each type of bean, bars with different small letters indicate significant differences (LSD; ). For each type of treatment (raw/untreated, soaking, and cooking), bars with different capital letters indicate significant differences (LSD; ).

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