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. 2020 Nov 29;25(23):5626. doi: 10.3390/molecules25235626

Figure 1.

Figure 1

Spider diagram presenting the effect of herbs addition on QDA parameters (a) and overall quality of oat-buckwheat cookies (b). “*” in Figure 1a marked that results were statistically significant differences indicated by p ≤ 0.05. a, b- values marked with the same letter are not statistically significant in Figure 1b (Tukey test, p ≤ 0.05).