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. 2019 Feb 15;24(4):703. doi: 10.3390/molecules24040703

Figure 2.

Figure 2

(a) Changes of flavonoid contents with time-kinetics manner at 100 °C; (b) changes in flavonoid contents with thermal gradient manner at 20 min steaming processing. Significant differences (p < 0.05) exist amongst those bars with different letters by Tuckey analysis.