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. 2022 Apr 30;11(5):889. doi: 10.3390/antiox11050889

Figure 2.

Figure 2

Figure 2

SEM images of the native matcha tea powder (the first row from the top), water extract at 37 °C (the second row from the top), water extract at 70 °C (the third row from the top), and matcha tea after in vitro digestion (the fourth row from the top) obtained at the magnification levels of 1500× (the first column), 3500× (the second column), and 10,000× (the third column) for each sample.