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. 2013 Dec 13;52(4):2387–2393. doi: 10.1007/s13197-013-1230-5

Fig. 2.

Fig. 2

Effect of different fermentation temperatures and durations on the individual catechin contents and total catechins content. a, b, c, d and e are EGCG, EGC, ECG, EC and total catechins, respectively. All values represented as mean and SD were less than 10 % (n = 3)