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. 2020 Jul 9;8(8):4565–4572. doi: 10.1002/fsn3.1768

Figure 1.

Figure 1

The content of (a) essential amino acids and (b) L‐theanine in green tea, tea extract, and SGTP. L‐theanine was analyzed by HPLC with Agilent ZORBAX SB‐C18 (5 μm, 4.6 × 250 mm). The essential amino acid composition was identified and quantified by an amino acid analyzer L‐8900 (Hitachi, Tokyo, Japan)