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. 2022 Jan 14;11(1):155. doi: 10.3390/antiox11010155

Figure 5.

Figure 5

The chromatograms of kombucha produced by fermentation with or without tea residue using HPLC-PDAD at 245 nm. (a) standards, (b) kombucha from black tea without tea residue, (c) kombucha from black tea with tea residue, (d) kombucha from green tea without residue, and (e) kombucha from green tea with tea residue. C, catechin; CG, catechin gallate; EC, epicatechin; ECG, epicatechin gallate; EGC, epigallocatechin; EGCG, epigallocatechin gallate; GC, gallocatechin; GCG, gallocatechin gallate.