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. 2022 Feb 23;11(5):657. doi: 10.3390/foods11050657

Figure 4.

Figure 4

Pearson correlation analysis: the inhibition of protein-bound CML, protein-bound CML, free CML, free CEL, HMF and α-dicarbonyl compounds (GO, MGO, 3-DG) in cookies. Blue and red colors represented the correlation coefficients form 1 to −1. Asterisks marked significant differences (* means p < 0.05 and ** means p < 0.01).