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. 2020 Jun 26;9(6):839. doi: 10.3390/foods9060839

Figure 2.

Figure 2

Effect of high-intensity ultrasound treatment (20 kHz at 400 W for 0, 5, 20, 40 min) on the protein solubility of CSPI and DGH. Different lowercase letters (a, b, c…) indicate significant differences between samples, at p < 0.05 using Duncan’s test. Error bars represent the standard deviations.