Fig. 3. Effects of different extrusion temperatures on the contents of six sterols in black rice. The unit was mg/100 g DF. Free, free sterol fraction; Bound, bound sterol fraction; BR, black rice; T90, black rice extruded at 90 °C; T100, black rice extruded at 100 °C; T110, black rice extruded at 110 °C; T120, black rice extruded at 120 °C. *Different lowercase letters above bars indicate significant differences (P < 0.05).
