Fig. 2From: Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state systemTotal flavonoids in extracts from solid state fermented apricot pomaces. Values are mean ± SD of triplicate determinations and different letters (a, b) indicate significant differences (p < 0.05) (paired t-test)Back to article page