Figure 6. Effects of freeze-thaw times on the release rate of OG0 and BG0.

From

Slow Release Characteristics of β-Glucan

Liqing Lai, Vanja Perčulija, Jia Wu, Lan Zhao

Journal of Food and Nutrition Research. 2020, 8(2), 102-109 doi:10.12691/jfnr-8-2-5