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. 2019 Sep 1;8(9):376. doi: 10.3390/foods8090376

Figure 1.

Figure 1

Total phenolic content (TPC): (A) Free, (B) Bound and (C) Total (free + bound) in powdered feijoa whole fruit, pulp and peel. The TPC was calculated on dry weight basis. Data are means ± SD (n = 3). Different letters in the same figure indicate significant differences at α = 0.05.