The roles of catechins and caffeine in cream formation in a semi-fermented tea

Journal of the Science of Food and Agriculture

Volumn 79, Issue 12, 1999, Pages 1687-1690

  Chao, Yu Chang ^a   Chiang, Been Huang ^b  

^a CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Caffeine; Catechins; Tea cream

Indexed keywords

CAFFEINE; CATECHIN; FERMENTATION; FOOD ANALYSIS; HYDROGEN BOND; HYDROPHOBICITY; TEA;

EID: 0010045705     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199909)79:12<1687::AID-JSFA422>3.0.CO;2-L     Document Type: Article

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