Figure 1. Changes in TPC (a), TFC (b) and TAC (c) of mulberry syrup during storage. GAE: gallic acid equivalent, QE: quercetin equivalent, C3GE: cyanidin-3-O-glucoside equivalent. Bars are standard deviations (n=3)

From

Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Nguyen Quang Trung, Nguyen Thi Luyen, Vu Duc Nam, Nguyen Tien Dat

Journal of Food and Nutrition Research. 2018, 6(10), 660-664 doi:10.12691/jfnr-6-10-7