Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]

International Journal of Food Science and Technology

Volumn 38, Issue 1, 2003, Pages 37-45

  Liang, Yuerong ^a   Xu, Yuerong ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Catechins; Haze; Particle size; Ready to drink tea; Theaflavins; Volume concentration

Indexed keywords

BLACK TEA;

BEVERAGES; COLORIMETRY; CONCENTRATION (PROCESS); DAIRY PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PARTICLE SIZE ANALYSIS; THERMAL EFFECTS;

FOOD PROCESSING;

CAMELLIA; CAMELLIA SINENSIS;

EID: 0037699038     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00631.x     Document Type: Article

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