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. 2019 Jul 4;3:100047. doi: 10.1016/j.fochx.2019.100047

Fig. 2.

Fig. 2

The amounts of total, conjugated + free and bound phenolic acids (A), ferulic acid (B) and total avenanthramides (C) in oat products including oat bran, oat bran concentrate, flaked oats, rolled oats and oatcake. Data are expressed as the mean ± SEM. n indicates the number of each product analysed. FW, fresh weight.