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. 2020 Jun 25;9(6):835. doi: 10.3390/foods9060835

Figure 2.

Figure 2

Histogram comparison of all polyphenols from tea infusion samples, i.e., black, oolong, and green teas grouped on the basis of its derivation form epicatechin/gallic acid (A), quinic acid (B), benzoic acid, and its derivatives (C) flavonoids. EC = epicathecin; EGC = epigallocatechin.