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. 2020 Jun 1;9(6):701. doi: 10.3390/foods9060701

Figure 7.

Figure 7

Percentage composition (with respect to total chlorophyll content) of: () pyropheophorbide a; () pyropheophytin a, in green olives. Abbreviations: FF, fresh fruit; A–I: fruits with different alkaline treatments (see Table 1 for description of samples). Data represent mean values ± SD (n = 2). Different letters or numbers above the error bars indicate significant differences (for the lower and upper data set, respectively) according to the Duncan’s multiple-range test (p < 0.05).