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. 2023 Sep 21;12(9):1789. doi: 10.3390/antiox12091789

Figure 2.

Figure 2

Bio-compounds from dried and fresh red cabbage extracts. (A) TPC (total phenolic content), (B) TFC (total flavonoid content), (C) TAC (total anthocyanin content), and (D) TGC (total glucosinolate content). Different letters indicate significant differences (p > 0.05).