Factors affecting the caffeine and polyphenol contents of black and green tea infusions

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5340-5347

  Astill, C ^a   Birch, M R ^a   Dacombe, C ^a   Humphrey, P G ^a   Martin, P T ^a  

^a UNILEVER RESEARCH   (United Kingdom)

Author keywords

Caffeine; Camellia sinensis; Catechins; Folin Ciocalteu; Infusions; Polyphenols; Tea

Indexed keywords

CAFFEINE; PHENOL DERIVATIVE; POLYMER; POLYPHENOL; POLYPHENOLS;

ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; ENVIRONMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFUSION; NONHUMAN; PARTICLE SIZE; SOLID; TEA;

CAFFEINE; FLAVONOIDS; PHENOLS; POLYMERS; TEA;

CAMELLIA SINENSIS;

EID: 0035178361     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010759+     Document Type: Article

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