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. 2025 Apr 7;14(7):1284. doi: 10.3390/foods14071284

Figure 3.

Figure 3

Heat maps of classified NVMs detected in GT, SGT, PGT, and SPGT. (A) Amino acids and their derivatives. (B) Catechins and tea pigments. (C) Flavonoids and their glycosides. (D) Organic acids. (E) Soluble sugars. (F) Peptides and nucleotides.