Fig. 1b


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Pbhytochemical constitutents of defatted oven-dried (p) and sun-dried (q and r) B. sapida aril flour as determined using GC-MS analysis. Note: p: Ethyl iso-allocholate; q: Tetradecanoic acid, 3,3a,4,6a,7,8,9,10,10a,10b-decahydro-3a,10a-dihydroxy-5-(hydroxymethyl)-2,10-dimethyl-3-oxobenz[e]azulen-8-yl ester, [3aR-(3aα,6aα,8α,10β,10aβ,10bβ)]-; r: Pregn-4-ene-3,20-dione, 17,21-dihydroxy-, bis(O-methyloxime).

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