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. 2015 Aug 26;20(9):15525–15549. doi: 10.3390/molecules200915525

Figure 3.

Figure 3

HPLC chromatograms of soluble-free (a) and insoluble-bound phenolic extracts (b) from Öelands hvede (1), Indigo (2), and Konini (3) bread samples at 280 nm. ST, phenolic acid standards: (1) gallic acid, (2) protocatechuic acid, (3) p-hydroxybenzoic acid, (4) vanillic acid, (5) caffeic acid, (6) syringic acid, (7) p-coumaric acid, (8) ferulic acid, and (9) sinapic acid.