Skip to main content
. 2016 Jul 1;202:247–253. doi: 10.1016/j.foodchem.2016.01.113

Fig. 2.

Fig. 2

Different lipid classes (a) non-polar lipids, (b)FFAs, (c) glycolipids and (d) phospholipids fractionated from control and cold plasma treated wheat flour samples: 15, 60 (15 V, 60 s); 15, 120 (15 V, 120 s); 20, 60 (20 V, 60 s) and 20, 120 (20 V, 120 s), *difference from control (p < 0.05).