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. 2021 Mar 2;28(2):135–143. doi: 10.1177/1082013221998843

Figure 1.

Figure 1.

The total volatile flavour profile of whole high-tannin faba bean flour (WHT) stored in zipper-closure bags at different temperatures, over two months storage. Data were represented in total peak area for each group (G-TPA, %). Error bars show standard deviation (n = 3). Different letters above bars represent statistical significant differences established by the Post Hoc test (Tukey HSD, 95% Confidence Interval).