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Fig. 2.

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Fig. 2. Bioactive properties of sword beans; Raw, light, medium, and dark are degrees of roasting of sword bean, respectively. (A) Total phenolic content; (B) Total flavonoid content; (C) DPPH radical scavenging activity; and (D) ABTS TEAC. Values with different alphabetical letters are significantly different at p < 0.05 (ANOVA with post-hoc Duncan’s test).
J. Microbiol. Biotechnol. 2020;30:1706~1719 https://doi.org/10.4014/jmb.2003.03069
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