Conversely, the peak areas of EGC (M1), ECG (M2), and EC (M3) showed a trend of rising first and then decreased during the fermentation process, particularly that of ECG (M2), which reached its maximum level at 2 h and subsequently declined.
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Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota.
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