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. Author manuscript; available in PMC: 2022 Mar 1.
Published in final edited form as: Food Chem. 2020 Sep 10;339:128051. doi: 10.1016/j.foodchem.2020.128051

Figure 3.

Figure 3.

Food processing reduces PyC2-Gly and PyC3-Gly content in some foods. A, PyC2-Gly concentrations were higher in corn and pea food samples with less food processing. No difference was detected in concentrations in potato and tomato samples with different processing levels. B, PyC3-Gly concentrations were higher in corn samples with less food processing and there was with no difference in peas, potatoes, and tomatoes. Points indicate PyC concentrations of individual food samples and are the average of three technical replicates. Horizontal lines indicate mean values. EW, edible weight.