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. 2021 Dec 10;10(12):3074. doi: 10.3390/foods10123074

Figure 5.

Figure 5

Free anthocyanin content of 6%, 18%, and 30% gelatin gels formulated with red maple leaf extracts (1000 mg/L). Error bars represent standard error of the means. a,b Means with the same letter are not significantly different (p ≥ 0.05).