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. Author manuscript; available in PMC: 2014 Dec 15.
Published in final edited form as: Food Chem. 2013 Jun 21;141(4):10.1016/j.foodchem.2013.06.050. doi: 10.1016/j.foodchem.2013.06.050

Figure 1. MALDI-TOF mass spectrum of cranberry pomace extract.

Figure 1

Data was generated in positive linear mode and shows a proanthocyanidin series [M + Na]+ from 3 degrees of polymerization (DP; m/z 887.9) to DP 15 (m/z 4372.3).