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

Fig. 3.

Fig. 3

Effect of fermentation temperatures and durations on the individual theaflavins content and total TF content. a, b, c, d and e are simple TF, TFM3G, TF3′MG, TF33′DG and total theaflavins, respectively. All values represented as mean and SD were less than 10 % (n = 3)