Figure 3.
Effect of different types of moist cooking blanching treatments on total phenol content in Chinese cabbage leaves. Bars with the same alphabetic letter are not significantly different at p < 0.05.
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.