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. 2019 Nov 15;8(11):560. doi: 10.3390/antiox8110560

Figure 1.

Figure 1

Total phenolics content of melanoidin fractions isolated from raw and roasted, at different at different temperatures and relative air humidities, cocoa beans of different groups. Results are presented as means ± SD from triplicate assays. Bars with the same lowercase letter (a–g) within each variety do not differ significantly according to Tukey’s HSD test at p < 0.05.