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. Author manuscript; available in PMC: 2014 Jul 17.
Published in final edited form as: J Agric Food Chem. 2013 Jul 1;61(28):6856–6864. doi: 10.1021/jf401627m

Figure 1.

Figure 1

Proanthocyanidins (PAC), anthocyanins (ANC) and total phenolics (TP) in the cranberry enriched matrices calculated as mg/g. CB = cranberry, DSF = defatted soy flour, SPI = soy protein isolate, HPI = hemp protein isolate, MPF = partially defatted medium roast peanut flour, PPI = pea protein isolate. Means with different letters are significantly different (Tukey’s post-hoc test, p < 0.05).