Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

Table 1

Gradient elution program.

Time (min)	PH-1	PH-4	PH-RG	PH-2
0	100	0	0	0
0.1	0	100	0	0
14.2	0	100	0	0
14.3	0	0	100	0
20.2	0	0	100	0
20.3	0	0	0	100
21.2	0	0	0	100
21.3	100	0	0	0
40.2	100	0	0	0