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. 2024 Nov 1;24:101934. doi: 10.1016/j.fochx.2024.101934

Fig. 1.

Fig. 1

Influence of steam explosion time on total phenolic (A1–3), SDG (B1–3), flavonoids (C1–3) and phenolic acids (D1–3) of flaxseed meal. CK means unprocessed flaxseed meal; M1, M2, M3, and M4 mean flaxseed meal treated under steam explosion conditions of 1.0 min + 1.0 MPa, 2.0 min + 1.0 MPa, 3.0 min + 1.0 MPa and 4.0 min + 1.0 MPa respectively. The bars represent the standard deviation of the mean (n ≥ 3), and the mean values of different letters are significantly different (p < 0.05).