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. 2021 Jan 25;10(2):239. doi: 10.3390/foods10020239

Figure 1.

Figure 1

Effect of (A) concentration of glycerol, (B) ultrasonic time, (C) temperature, (D) solvent-to-solid ratio on total phenolic content. Data are reported as mean ± SD (n = 3). Different letters, such as a, b, c, d, and e, showed significant difference (p < 0.05).