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. Author manuscript; available in PMC: 2017 Aug 14.
Published in final edited form as: Food Chem. 2010 Dec 15;123(4):1040–1047. doi: 10.1016/j.foodchem.2010.05.058

Fig 3.

Fig 3

Flavonoids and phenolic acids determined by LC-MS (A), TP (B), and FRAP (C) in skins from whole almonds or powdered almond skins subjected to accelerated ageing treatment. Data is mean ±SEM, n = 6 of roasted and pasteurised samples of 3 varieties. *Significantly differ amongst days, P ≤ 0.05.