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. 2023 Apr 1;12(4):845. doi: 10.3390/antiox12040845

Figure 1.

Figure 1

The predicted glycemic index (pGI) stacked bars (A) of digested bread samples prepared with or without type-II sourdough (S and Y, respectively) and with or without a powdered artichoke extract (AE). Statistical comparison (B) shows the 95% confidence interval (CI) and related p-values (p). ns: not significant.