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. 2019 Nov 14;7(12):4037–4044. doi: 10.1002/fsn3.1269

Figure 1.

Figure 1

Sucrose (a), glucose (b), and fructose (c) levels in germinating mung bean sprouts. Asterisks indicate significant differences between mung beans treated with exogenous sucrose and the untreated controls (Duncan's multiple range test; ∗, p < .05; ∗∗, p < .01)