Fig. 5
HPLC chromatogram of the C. betacea extract detected at 254, 280, 329 and 370 nm. Peaks: 1 = gallic acid; 2 = caffeic acid; 3 = vanillic acid; 4 = p-coumaric acid; 5 = naringin; 6 = trans-ferulic acid; 7 = ferulic acid; 8 = kaempferol
Fig. 5 | SpringerPlus