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. 2017 Apr 6;8:472. doi: 10.3389/fpls.2017.00472

Figure 10.

Figure 10

Enlargement the HPLC chromatogram (Base Peak Chromatogram positive (+) and negative (−) ion mode) for phenolic acids and flavonoids present in blackberry fruits (A) and leaves (B) samples, detected at 260 nm. Numbering of peaks refers to their identification as shown in Tables 3, 4.