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. 2012 Apr 11;13(4):4591–4607. doi: 10.3390/ijms13044591

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© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.

This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).

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Typical HPLC chromatogram of strawberry (Korona) at semi-ripened stage showing separation of phenolic acids; peak identification: 1. Gallic acid; 2. Chlorogenic acid; 3. p-hydroxy-benzoic acid; 4. Vanillic acid; 5. p-coumaric acid; 6. Ferulic acid.