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. 2022 Jul 11;11(14):2049. doi: 10.3390/foods11142049

Figure 1.

Figure 1

Total phenolic content (TP) of the free phenolic fraction (FP) and bound phenolic fraction (BP) of (A) different wheat grain (WG) and (B) wheat bran (WB) samples. Results are expressed in mg GAE 100 g−1 of d.m. Different letters indicate significant differences (p < 0.05). Abbreviations: WG LP: wheat grain low protein; WG MP: wheat grain medium protein and WG HP: wheat grain high protein, WB LP: wheat bran low protein; WB MP: wheat bran medium protein and WB HP: wheat bran high protein, d.m.: dry matter.