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. 2017 Aug 17;7:8655. doi: 10.1038/s41598-017-09277-z

Figure 1.

Figure 1

(A) Percentage nutrition components (crude protein, lipid, starch) and (B) secondary compounds (terpenoids, tannins, phenols, alkaloids, flavonoids) content (±SD, %) of the plant species C. squarrosa, L. chinensis, S. krylovii, and A. frigida, respectively.