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. Author manuscript; available in PMC: 2014 Jul 17.
Published in final edited form as: J Agric Food Chem. 2013 Jul 1;61(28):6856–6864. doi: 10.1021/jf401627m

Figure 4.

Figure 4

Fluorescence-HPLC of 5× cranberry juice concentrate (A), and eluted proanthocyanidins from cranberry polyphenol-enriched soy protein isolate (B). HPLC conditions: Develiosil Diol column, Solvent A: acidic acetonitrile; Solvent B: aqueous acidic methanol, fluorescence excitation and emission wavelengths 230 and 321 nm.