Journal of Food Quality / 2019 / Article / Fig 3

Research Article

Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing

Figure 3

Chromatographic separation (λ = 520 nm) of the anthocyanin extracts of rabbiteye blueberry fruits by (a) HPLC and (b) HPLC-ESI-MS.
(a)
(b)