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. 2011 Aug 2;51(1):51–58. doi: 10.1007/s13197-011-0466-1

Fig. 3.

Fig. 3

Effects of instantaneous controlled pressure drop on the infusion behavior of tea polyphenols and amino acids in tea liquor compared with water at relatively lower temperature (4, 25, and 60 °C). * represents significant difference (p < 0.05) between the control and the treatment