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. 2021 Mar 10;8:647354. doi: 10.3389/fnut.2021.647354

Figure 4.

Figure 4

The liquid chromatogram of mixed standard sample (A) and the relative percentage of free phenolic acids (B) and bound phenolic acids (C). Peaks identification: (1) gallic acid; (2) p-hydroxybenzoic acid; (3) caffeic acid; (4) epicatechin; (5) p-coumarinic acid; (6) ferulic acid; (7) rutint. Raw, raw pumpkin seed.