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. 2021 Mar 3;10(3):527. doi: 10.3390/foods10030527

Figure 2.

Figure 2

Anthocyanin pigment (a) and cyanidin-3-galactoside (b) concentrations of chokeberry extracts obtained using subcritical-water extraction (SWE) as analyzed by the pH differential method and high-performance liquid chromatography (HPLC) analysis. Means in bars with same letters are not significantly different according to Duncan’s test at p < 0.05. Data are mean and SD values (n = 3). FW (fresh weight).