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. 2024 Jan 16;13(2):285. doi: 10.3390/foods13020285

Figure 3.

Figure 3

Concentration of the main compounds of hydroxycinnamic acids (A), simple phenols (B), organic acids (C), flavonoids (D), and iridoids (E) classes at T0 and T2. Different letters for a compound within a class stand for significant differences in the concentration in T0 and T2.