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. 2020 Sep 23;9(10):1343. doi: 10.3390/foods9101343

Figure 6.

Figure 6

The mean content of each phenolic marker (caffeic acid, chlorogenic acid, coumaric acid, ferulic acid, hyperoside, isoquercitrin, quercetin, quercitrin and rutin, ellagic acid, gallic acid, (+)catechin and (-)epicatechin) for the eight botanical species investigated.