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

Fig. 5.

Fig. 5

The concentration of a total identified phenolic compounds, b total identified flavanols and c total identified flavonols before and after in vitro digestion phases of Matcha and Sencha green tea. Data are means of three replicates ± SD. Different small letters indicate significant difference between Matcha and Sencha digestion phases at p ≤ 0.05