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. 2020 Aug 11;9(8):1098. doi: 10.3390/foods9081098

Figure 4.

Figure 4

Changes of phenolic compounds composition during roasting process shown as concentration in mg/kg (mean ± SD, analytical replicate = 3). Values with different letters for each compound are significantly different in comparison to the other time points by applying Tukey–Kramer HSD test (p < 0.05).