Fig. 2From: 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 vinegarChanges in the total phenolic acids and total flavonoids in the pickled soybeans (A) and the pickling solution (B) according to pickling period over 30 days (P < 0.05, n = 3). Control: untreated soybeans; day 1–30: the pickling periodBack to article page