Figure 5. Representative HPLC chromatogram showing phenolic compounds identified in Cucumis melo L. byproduct extract

From

Enhancing Antioxidant Activity and Polyphenol Content of Prebiotic Cucumis Melo L. Byproducts through Probiotic Bioconversion Using Lentilactobacillus kefiri DH5

Subin Hwang, Kun-Ho Seo, Hyunsook Kim

Journal of Food and Nutrition Research. 2025, 13(11), 421-427 doi:10.12691/jfnr-13-11-2