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. 2016 Sep 28;5(3):538–544. doi: 10.1002/fsn3.428

Figure 1.

Figure 1

Effect of different preservation methods on: (a) crude protein content, (b) crude lipid content, (c) total carbohydrate content, and (d) total phenolic content of A. zambiana mushroom. ***p < .001, **p < .01 and *p <. 0001 compared to the fresh sample (one‐way ANOVA followed by Bonferroni's multiple comparison test). Results are expressed as ± standard deviation of three measurements