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. 2018 May 24;6(5):1317–1327. doi: 10.1002/fsn3.674

Figure 9.

Figure 9

Effect of pH with different smoking times (0, 5, 10, and 15 min) (a) and storage conditions (10°C and 15°C) from Day 0 to 13 (B) on superheated steam roasting of AMPS. Data expressed as mean ± SD (n = 3). *< .05, **< .01, and ***< .001 compared with no treatment group (ANOVA)