Figure 6.
Phenolic compounds degradation in blackthorn jam during storage, (anthocyanins (ANT), flavonols (FLA), (hydroxycinnamic acids (HCA) hydroxybenzoic acids (HBA)). Data represents the means ± SEM of at least three independent experiments (significant differences, **, ●●, ◦◦, ▪▪ p < 0.01, ***, ●●●, ◦◦◦, ▪▪▪ p < 0.001).