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. 2020 Mar 16;12(3):782. doi: 10.3390/nu12030782

Figure 7.

Figure 7

(A) Changes in postprandial ferric-reducing activity power (FRAP) level and (B) the iAUCs for FRAP level of healthy participants after the consumption of wheat bread (WB), Riceberry rice bread (RRB), and Hom Mali bread (HMB). All values are means ± SEM, n = 16. WB (●), RRB (○), and HMB (▼). For each time point, means with a different letter are significantly different, p < 0.05.