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. 2020 Jan 28;9(2):133. doi: 10.3390/foods9020133

Figure 2.

Figure 2

Total aromatic compounds (mean ± SD) of granulates and corks (a) and total aromatic compounds of granulates and corks at different time of extraction (b). Different particle size from cork stoppers and their respective granulates (A; high, B; medium, C; small). Different letters indicate significant differences, p < 0.05.