Figure 3. Chromatographic pattern of standard phenolic acids mixture (100ng/µl each) measured at 280 nm (1: Gallic acid; 2: Chlorogenic acid; 3: ρ- Hydroxybenzoic acid; 4: Vanillic acid; and 5: Syringic acid)

From

Separation and Identification of Phenolic Acids from Red Grape Seeds by HPLC

Abuelgassim Omer Abuelgassim

Journal of Food and Nutrition Research. 2021, 9(4), 182-186 doi:10.12691/jfnr-9-4-2