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. 2019 Apr 12;7(5):1584–1594. doi: 10.1002/fsn3.981

Figure 3.

Figure 3

Total phenolic (a), flavonoid (b), and anthocyanin (c) contents during storage of the jam prepared from grape peel dried extract. The values (means ± SE) correspond to averages from three replicates. Different letters in the same line indicate significant differences between the values (P < 0.05)