Fig. 1From: Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegarSum of total phenolics content in the pickled soybeans and pickling solution as a function of pickling period (P < 0.05, n = 3). Control: untreated soybeans; day 1–30: the pickling periodBack to article page