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. 2022 Feb 26;11(5):702. doi: 10.3390/foods11050702

Figure 6.

Figure 6

Total phenolic compound content (expressed as gallic acid equivalents mg·g−1 dry extract) of crackers enriched with different levels of insect flour incorporation (green) and Tenebrio flour (gray). Results are expressed as mean ± standard deviation (n = 3). Different letters correspond to significant differences (p < 0.05) between samples.