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. 2019 May 18;8(5):138. doi: 10.3390/antiox8050138

Figure 2.

Figure 2

Total phenolic contents (mg GAE/g DW) in Cellina di Nardò olives at four different stages of the maturation process. Results are expressed as mg of GAE/g dried olive pulp. Same letters mean no statistical differences between averages (Duncan test, n = 3, p = 0.05). GAE: gallic acid equivalent; DW: dry weight.