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. 2021 May 28;10(6):1227. doi: 10.3390/foods10061227

Figure 4.

Figure 4

The effect of water mineralization on the extraction of active substances from leaves of peppermint. Data are shown as mean  ±  SD. Different letters (a, b, c, etc.) show a significant difference with p < 0.05. The differences relate to each group of compounds separately.