Skip to main content
. 2021 Apr 13;58(9):3568–3578. doi: 10.1007/s13197-021-05086-5

Fig. 2.

Fig. 2

HPLC profiles of a flavanols recorded at 210 nm, gallic acid at 280 nm and p-coumaric acid recorded at 310 nm, and b flavonols recorded at 360 nm in Matcha tea after gastric phase of digestion. GA  gallic acid, GC  gallocatechin, EGC  epigallocatechin, C  catechin, EGCG  epigallocatechin-gallate, p-CA  p-coumaric acid, Q  quercetin, K  kaempferol