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. 2016 Jan 13;8(1):42. doi: 10.3390/nu8010042

Figure 1.

Figure 1

Bioaccessibility (%) of the detected phenolic acids in the two breads (mean ± SD, n = 12). * Significant differences between the two breads (p < 0.05). Δ, difference of bioaccessibility between the two breads.