Skip to main content
. 2017 Jul 24;6(3):59. doi: 10.3390/antiox6030059

Figure 1.

Figure 1

Changes in total phenolic content of fruits and vegetables before and after 15 days of storage at 4 °C. Total phenolics were extracted in methanol and measured by Folin-Ciocalteu colorimetric method. Error bars represent standard error of means of three replicates. * indicate significant differences (Fisher’s LSD, p < 0.05) between values before and after storage.