Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]

International Journal of Food Science and Technology

Volumn 37, Issue 6, 2002, Pages 627-634

  Liang, Yuerong ^a   Lu, Jianliang ^a   Zhang, Lingyun ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Caffeine; Camellia sinensis; Catechins; Particle size; Tea cream; Theaflavins; Thearubigins

Indexed keywords

INFUSIONS;

COMPOSITION; FERMENTATION; OXIDATION; PARTICLE SIZE ANALYSIS;

FOOD PRODUCTS;

CAMELLIA; CAMELLIA SINENSIS;

EID: 0036331280     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00589.x     Document Type: Article

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