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. 2018 Oct 4;23(10):2534. doi: 10.3390/molecules23102534

Figure 12.

Figure 12

Phenolic compound degradation in blackcurrant 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 < 0.05, **, ●●, ◦◦, ▪▪ p < 0.01, ***, ●●●, ◦◦◦, ▪▪▪ p < 0.001).