Fig. 6: Schematic diagram of the sampling sites. | npj Science of Food

Fig. 6: Schematic diagram of the sampling sites.

From: Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages

Fig. 6

a The sampling sites of crust and crumb sample of baguette cross-section; (b) the sampling sites of the middle and two end parts of baguette; (c) the sampling sites of the middle cross-section of baguette (different numbers represent different sampling sites); (d) the sampling sites of two end cross-sections of baguette (different letters represent different sampling sites).

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