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. 2020 Nov 17;9(11):1681. doi: 10.3390/foods9111681

Figure 3.

Figure 3

Chromatograms of samples. (a) grape juice, (b) fresh apple, and (c) impregnated apple and dried (VI/OH 50 °C). Peaks: 1 catechin, 2 epigallocatechin, 3 epicatechin, 4 cyanidin and 5 quercetin.