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. 2020 Jan 7;9(1):60. doi: 10.3390/foods9010060

Figure 4.

Figure 4

Chromatograms of the main peaks found and identified as free phenolic compounds of pineapple by-products at a wavelength of 280 nm. The liquid fraction of peels and the liquid fraction of stems. 1—Gallic acid; 2—Hydroxytyrosol; 3—2,5-dihydroxybenzoic.