Skip to main content
. 2020 Apr 24;57(10):3591–3600. doi: 10.1007/s13197-020-04391-9

Fig. 4.

Fig. 4

Emulsifying Ability Index (EAI) (a) and Emulsifying Stability Index (ESI) (b) of SPI-green tea polyphenols conjugates (×) and SPI-black tea polyphenols conjugates (filled square) at several levels of tea polyphenols extract concentration. Different superscript letters show significant differences (p < 0.05) among concentrations. Values are the means of three replicates