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Figure 1 - GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Figure 1. GABA contents of germinated grains at different incubation periods. NG denotes non germinated grains. (a) GABA content in germinated mung bean. (b) GABA content in germinated soybean. (c) GABA content in germinated black bean. And (d) GABA content in germinated sesame. Data reported are the mean ± SD of triplicate determinations. a-e Means of each grain type with different letters are significantly different (p < 0.05).  
GABA contents of germinated grains at different incubation periods. NG denotes non germinated grains. (a) GABA content in germinated mung bean. (b) GABA content in germinated soybean. (c) GABA content in germinated black bean. And (d) GABA content in germinated sesame. Data reported are the mean ± SD of triplicate determinations. a-e Means of each grain type with different letters are significantly different (p < 0.05).  
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