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. 2023 Mar 13;12(6):1231. doi: 10.3390/foods12061231

Figure 1.

Figure 1

Comparison of IDF data from enzymatic and non-enzymatic methods. Bland–Altman plot was created by plotting the average and difference between the enzymatic and non-enzymatic methods. LA—Upper limit of agreement; LLA—Lower limit of agreement. Pearson’s correlation coefficient was calculated for IDF data. Statistical significance was set at p-value ≤ 0.05.