Figure 1. TPC of raw and extruded whole grains in free, bound and total fractions. Differences in values among free, bound and total fractions marked with different letters are significant (p <0.05).The letter a represents the highest value

From

Effect of Extrusion on the Hydrophilic Antioxidant Capacity of Four Whole Grains

Lingxiao Yang, Hui Zhang, Lilin Cheng, Zhonghua Gu, Dan Hua, Xiguang Qi, Haifeng Qian, Li Wang

Journal of Food and Nutrition Research. 2014, 2(2), 80-87 doi:10.12691/jfnr-2-2-4