Figure 3.

Chromatogram showing the phenolic compounds present in the red wine sample. 1. Gallic acid, 2. Chlorogenic acid, 3. Caffeic acid, 4. p-Coumaric acid, 5. Quercetin.

Jenkinson et al. Nutrition Journal 2012 11:67   doi:10.1186/1475-2891-11-67
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