Effect of in vitro digestion on the concentration of individual phenolic compounds in a Matcha and b Sencha tea. Data are means of three replicates ± SD. GA gallic acid, GC gallocatechin, EGC epigallocatechin, C catechin, EGCG epigallocatechin-gallate, p-CA p-coumaric acid, Q quercetin, K kaempferol, nd not detected. Different small letters indicate significant difference between Matcha and Sencha digestion phases for each component separately at p ≤ 0.05