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. 2022 Nov 2;11(21):3480. doi: 10.3390/foods11213480

Figure 2.

Figure 2

The effects of ethanol (15% v/v) and different levels of rutin (0.05%, 0.1%, 0.2% and 0.3% w/v) on the total thiol content (A) and surface hydrophobicity (B) of WPI. Means with different letters (a–e) differ significantly (p < 0.05).