Effect of processing on composition changes of selected spices - Fig 5

<p>The content of β-carotene (histogram) and related true retention (TR) (■) of crown daisy (A), unripe hot pepper (B), garlic (C) and red pepper (D). Values are presented as mean ± SD of three measurements. Bars of histograms (β-carotene content) with same letters are not significantly different (p > 0.05).