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. 2023 Jul 6;12(13):2611. doi: 10.3390/foods12132611

Figure 2.

Figure 2

Total catechin content of 12 GTEs infused with (a) 70% EtOH (25 °C, 24 h), (b) RT H2O (25 °C, 24 h), and (c) Hot H2O (90 °C, 1.5 min). Columns with different letters significantly differ (p < 0.05).