Fig. 3From: Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypesHigh-performance liquid chromatogram of phenolic compounds in mung bean. Peaks 1, 2, 3, 4, 5 and 6 were identified as caffeic acid, syringic acid, p-coumaric acid, ferulic acid, vitexin and isovitexinBack to article page