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. 2012 Sep 4;51(11):3253–3260. doi: 10.1007/s13197-012-0830-9

Fig. 1.

Fig. 1

Total phenolics (TAEs, tannic acid equivalents), tannins (CEs, catechin equivalents) and vitamin C (AAEs, ascorbic acid equivalents) in raw, cooked and fermented beans of C. cathartica and C. maritima (n = 5, mean ± SD) (different letters on the bars represent significant difference: *, p < 0.001, one-way ANOVA)