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. 2021 Jan 7;10(1):111. doi: 10.3390/foods10010111

Figure 4.

Figure 4

Content of hydroxytyrosol and oleuropein in olive byproducts in terms of: (a) Byproduct weight (d.w.) and (b) extract weight (d.w.). For each compound, different lowercase letters indicate significant differences between the samples (p < 0.05). ND, not detected.