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. 2022 Jul 28;11(15):2250. doi: 10.3390/foods11152250

Figure 1.

Figure 1

HPLC–PDA chromatograms of the extract from untreated artichoke stems (black line), and the extract from PEF-treated artichoke stems (red line). Peak identification: gallic acid (1), catechin (2), chlorogenic acid (3), epicatechin (4), cynarine (5), sinapic acid (6), naringin (7), rutin (8), phlorizin (9).