Skip to main content
. 2021 Jan 7;10(1):115. doi: 10.3390/foods10010115

Figure 3.

Figure 3

Total Phenolic compounds (TP) content for free phenolic fraction (FP) and insoluble phenolic fraction (BP) of wheat grain (WG), oat grain (OG), and their bran, wheat bran (WB) and oat bran (OB). Results were expressed mg GAE/100 g of dry sample. Different lowercase letters indicate significant differences (p < 0.05) in a given sample (WG, WB, OG, or OB) between fractions (FP vs. BP) and capital letters indicate significant differences (p < 0.05) in a given fraction (FP or BP) among samples (WG, WB, OG, and OB).