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. 2019 Aug 6;8(8):318. doi: 10.3390/foods8080318

Figure 2.

Figure 2

α-glucosidase inhibition potential (α-GIP) of apricot oil cake protein isolates obtained by cold pressing (CP) and supercritical fluid extraction (SFE) at different concentrations. Values represent the mean±standard deviation (SD) of n = 3 replicate analysis.