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. 2017 Jun 30;6(7):48. doi: 10.3390/foods6070048

Figure 2.

Figure 2

Percentage of in vitro bioaccessible glucose in cooked pulp from sweet potato and winter squash varieties stored for different times. Bars are means ± SEM (n = 6). For sweet potato or winter squash, lowercase letters on each column represent differences (Tukey p ≤ 0.05) between varieties at each storage time, and uppercase letters represent differences between storage times for each variety.