Figure 2From: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study Typical HPLC chromatogram of IOSC extract subjected tea fermentation: 1. vanillic acid; 2. chlorogenic acid; 3. caffeic acid; 4. p-coumaric acid; 5. sinapic acid; 6. rosmarinic acid; and 7. cinnamic acid as internal standard.Back to article page