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. 2021 Apr 19;10(4):900. doi: 10.3390/foods10040900

Figure 2.

Figure 2

Contents (mg/100 g) of soluble (A) and insoluble phenolic compounds (B) in black beans cultivated at the coastal and metropolitan regions. Asterisks indicate significant differences between nonorganic and organic samples from the same region (unpaired t-test, p < 0.05). G = glucoside.