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. 2019 Jan 4;56(2):865–877. doi: 10.1007/s13197-018-3547-6

Fig. 1.

Fig. 1

Principal component analysis of mushroom samples. DPPH 2,2-diphenyl-1-picryl-hydrazyl radical scavenging activity, FRAP ferric reducing antioxidant power, TEAC ferric reducing antioxidant power-ascorbic acid, TFC total flavonoid content, WPC water-soluble phenolic content; b—boiled samples; d—in vitro digested samples; m—microwaved samples; p—pressure cooked samples; s—steamed samples