Fig. 2From: Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stabilityHPLC chromatograms and mass spectra of inulin. a 0.25 mg/mL commercial inulin (CI) from chicory root; b 1 mg/mL primary purified inulin extract (PPIE) from Jerusalem artichoke (JA); c 1 mg/ml secondary purified inulin extract (SPIE) from JA; and d Partial mass spectra of PPIEBack to article page