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

Figure 5.

Figure 5

Changes of phenolic compounds composition during thermal treatment (40 min at 105 °C) of isolated Klason lignin from cactus seeds, shown as concentration in mg/kg (mean ± SD, n = 2). Statistically significant differences between Klason lignin without and after heat-treatment were determined by unpaired Student’s-t test (* p < 0.05, ** p < 0.01, *** p < 0.001).