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. 2012 Sep 26;1(1):4–32. doi: 10.3390/antiox1010004

Figure 10.

Figure 10

Typical HPLC chromatogram of IOSC extract subjected toLAB fermentation: 1. vanillic acid; 2. chlorogenic acid; 3. caffeic acid; 4. p-coumaric acid; 5. sinapic acid; 6. rosmarinic acid; and 7. cinnamic acid as internal standard (peak identification based on standard compounds).