Table 1.
Decrease of Fluorescence Intensity [%] | |||
---|---|---|---|
Sample | pH 3 | pH 5 | pH 7.4 |
7-DCCA | 92.1 | 72.0 | 73.4 |
açaí | 4.0 | 22.8 | 19.9 |
goji | 12.2 | 17.0 | 34.3 |
schisandra | 21.7 | 20.3 | 27.2 |
Decrease of Fluorescence Intensity [%] | |||
---|---|---|---|
Sample | pH 3 | pH 5 | pH 7.4 |
7-DCCA | 92.1 | 72.0 | 73.4 |
açaí | 4.0 | 22.8 | 19.9 |
goji | 12.2 | 17.0 | 34.3 |
schisandra | 21.7 | 20.3 | 27.2 |