Skip to main content
. 2024 Sep 25;13(19):3046. doi: 10.3390/foods13193046

Figure 4.

Figure 4

Effect of different harvest maturity stages and two geographical provinces (Orellana and Sucumbíos) in Ecuador on bioactive compounds. Total phenolic content, total flavonoid content, and total anthocyanin content of Açaí (Euterpe oleracea). Values are presented as mean ± SE, n = 3.