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. 2022 Aug 31;11(17):2648. doi: 10.3390/foods11172648

Figure 5.

Figure 5

Individual phenolic compounds identified by HPLC-DAD in control (unprocessed), pasteurized and HIUS processed melon (Cucumis melo) juice: (a) gallic acid and (b) syringic acid. Different letters above the bars indicate statistical difference in treatments (p < 0.05) (n = 3).