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. 2021 Feb 4;10(2):335. doi: 10.3390/foods10020335

Figure 1.

Figure 1

Permeation profile of tyrosol through the tomato peel from the formulations under study, TYR1 and TYR2, 1.0 and 2.0% w/w tyrosol, respectively (mean ± SE; n = 6).