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. 2021 Nov 3;10(11):2689. doi: 10.3390/foods10112689

Figure 8.

Figure 8

(a) Dependence of the molar fraction (x) of gallic acid present in the free form and of gallic acid bound in the coordination compound on xGA for sample sets with the pH of 5.50. (b) Dependence of the molar fraction (x) of iron(II) ions present in the free form and iron(II) ions bound in the coordination compound on xGA for sample sets with the pH of 5.50.