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. 2014 Jun;19(2):108–114. doi: 10.3746/pnf.2014.19.2.108

Fig. 2.

Fig. 2

Contents of total polyphenols (TPC) and total flavonoids (TFC) of flesh (F) and whole (W) juices by blending and juicing from Korean kernel fruits. Data are expressed as mean±SD of triplicate experiments. *Significantly differences from blended juice at P <0.05.