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. 2021 Apr 28;10(5):963. doi: 10.3390/foods10050963

Figure 3.

Figure 3

The image and solubility of naringenin (a) and naringin (b) dissolved at pH 12.0 solution (5.00 mg/mL) and then these samples were adjusted from pH 12.0 to 7.0, 6.0, 5.0, 4.0, 3.0 and 2.0 (left to right), which caused the bioactivators to restore electrical neutrality and reduce solubility.