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. 2020 Jan 31;12(2):380. doi: 10.3390/nu12020380

Figure 4.

Figure 4

The baseline adjusted area under the curve (iAUC0-240) of the circulatory active ghrelin hormone in response to the two treatment arms, PF: pan-fried and SV: sous-vide. The values are presented as mean ± SEM. Comparisons between the two cooking methods were conducted using a paired t-test. * The values differed significantly between the cooking methods (p = 0.006).