Fig. 3From: Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state systemHPLC chromatogram (detected wavelength at 340 nm) of R. oligosporus fermented apricot pomace (9th day of SSF): (1) 3-caffeoylquinic acid; (2) 5-caffeoylquinic acid; (3) quercetin-3-rutinoside; (4) Quercetin-3(6″acetyl-glucoside)Back to article page