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

Figure 3.

Figure 3

Free (main) phenolic compounds, including (A) catechin, (B) dihydroxyflavone, (C) ellagic acid, and (D) total amount of free polyphenols in the powdered feijoa fruit samples. Data are means ± SD, n = 3. Different letters in the same figure indicate significant differences at α = 0.05.