Fig. 4. Effects of different extrusion temperatures on the contents of six sterols in black rice. The unit was mg g−1 oil. 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 the bars are significantly different, respectively (P < 0.05).
