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. 2021 Dec 11;26(24):7502. doi: 10.3390/molecules26247502

Figure 3.

Figure 3

The effect of degree of roasting on the concentration of CGA in coffee beans from different sources. (0 = green, 1 = light roasting, 2 = medium roasting, 3 = dark roasting. Bars labeled by the letters a,b,c are statistically significant (p < 0.05).