Preparation, composition and consumption patterns of tea-based beverages in Arizona

Nutrition Research

Volumn 20, Issue 12, 2000, Pages 1715-1724

  Hakim, I A ^a   Weisgerber, U M ^b   Harris, R B ^a   Balentine, D ^c   Van Mierlo, C A J ^b   Paetau Robinson, I ^c  

^a UNIVERSITY OF ARIZONA COLLEGE OF MEDICINE   (United States)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c UNILEVER RESEARCH   (United Kingdom)

Author keywords

Preparation techniques; Questionnaires; Tea flavonoids

Indexed keywords

CAFFEINE; CATECHIN; FLAVONOID; GALLIC ACID; POLYPHENOL; THEAFLAVIN;

ADULT; AGED; ARTICLE; BEVERAGE; CANCER; CHEMOPROPHYLAXIS; CONTROLLED STUDY; DISEASE ASSOCIATION; EPIDEMIOLOGICAL DATA; FEMALE; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; QUESTIONNAIRE; RELIABILITY; TEA; UNITED STATES;

EID: 0034522455     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(00)00275-X     Document Type: Article

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