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. 2020 Jul 18;9(7):955. doi: 10.3390/foods9070955

Figure 2.

Figure 2

Total phenol content of Fucus vesiculosus extracts obtained by different aqueous extraction processes. Total phenolic content (µg of PGE/mg of extract); different superscript letters (a,b) correspond to values in the same extraction condition that can be considered statistically different (p ≤ 0.05). (Inline graphic) H2O 25 °C; (Inline graphic) H2O 100 °C; (Inline graphic) SPE purification (H2O 100 °C).