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. 2020 Sep 30;25(3):310–318. doi: 10.3746/pnf.2020.25.3.310

Fig. 1.

Fig. 1

Changes in total polyphenol content (mg GAE/g) of rice hull by different heating temperatures and times. Different letters (a-l) indicate a significant difference (P<0.05) among different heat treatments by Duncan’s multiple range test. GAE, gallic acid equivalents.