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. 2016 Sep 30;21(3):208–220. doi: 10.3746/pnf.2016.21.3.208

Fig. 1.

Fig. 1

HPLC chromatograms of standard (A), unshiu mikan (B), sweet orange (C), and boiled tomato (D). 1, hesperidin; 2, narirutin; 3, rutin (E).