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. 2018 Feb 1;7(2):17. doi: 10.3390/foods7020017

Figure 2.

Figure 2

Amount of catechins in dough and shortbread enriched with 3 levels of MGTP (2, 4, 6 g 100 g−1 of flour): (a) EGC; (b) EC; (c) EGCG; (d) GCG; (e) ECG; (f) total catechins and (g) caffeine. Results are expressed as mg per biscuit. * indicates a significant difference (p < 0.05) before and after baking. The error bars represent the SEM (standard error of the mean) (n = 12 biscuits).