Figure 1.
Total phenolic content (A), total flavonoids (B), total flavonols (C), and potential antioxidant activity (D) of FS after 15 days of sprouting at 17 ± 1 °C and 90–93% RH (mean ± SE), n = 6. a,b,c,d: There is a statistically significant (p > 0.05) difference between bars that do not share identical lettering.