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. 2022 Nov 6;11(21):3530. doi: 10.3390/foods11213530

Figure 1.

Figure 1

Figure 1

Effects of different extraction temperatures (A,B), solid-liquid ratios (C,D), time (E,F) and number of extraction times (G,H) on the yield of MAP-2 and inhibition of α-glucosidase activity. Each experiment was repeated three times; the error bars are standard deviations; significant (p < 0.05) differences are shown by data bearing different letters (a–c); statistical significances were carried out by ANOVA and Duncan’s test.