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. 2014 Dec 4;52(9):5898–5905. doi: 10.1007/s13197-014-1668-0

Fig. 5.

Fig. 5

Total phenolic content (a) and total anthocyanin content (b) of extracts from blueberry press cake obtained after pressing untreated (0 kV/cm) and PEF-treated berries as a function of the electric field strength (WT = 10 kJ/kg). Different letters above the bars indicate significant differences between the mean values (p ≤ 0.05)