Figures index

From

Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties

Abena A. Asamoa, Esther A. Essel, Jacob K. Agbenorhevi, Ibok N. Oduro

American Journal of Food and Nutrition. 2018, 6(2), 55-59 doi:10.12691/ajfn-6-2-4
  • Figure 1. Total phenols content of extracts of Volvariella volvacea processed under different heat conditions. CT: unprocessed extract, SD: solar dried extract, RT: roasted extract and ST: steamed extract. Bars with different asterisk (*) indicate significantly different (p < 0.05)