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. 2016 Apr 9;5(2):27. doi: 10.3390/foods5020027

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© 2016 by the authors; licensee MDPI, Basel, Switzerland.

This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).

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High Performance Liquid Chromatography (HPLC) chromatograms of phenolic standards (A) and soybean sprouts (B); 1: gallic acid; 2: protocatechuic acid; 3: catechol; 4: chlorogenic acid; 5: p-hydroxybenzoic acid; 6: vanillic acid; 7: caffeic acid; 8: syringic acid; 9: vanillin; 10: ferulic acid; 11: sinapic acid; 12: p-coumaric acid; 13: benzoic acid; 14: ellagic acid; 15: cinnamic acid.