Stability of tea theaflavins and catechins

Food Chemistry

Volumn 83, Issue 2, 2003, Pages 189-195

  Su, Ya Lun ^a   Leung, Lai Kwok ^a   Huang, Yu ^a   Chen, Zhen Yu ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Catechins; Stability; Tea drinks; Theaflavins

Indexed keywords

BUFFER; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; SODIUM DIHYDROGEN PHOSPHATE; THEAFLAVIN; THEAFLAVIN 3,3' DIGALLATE; THEAFLAVINE 3' GALLATE; UNCLASSIFIED DRUG;

ALKALINITY; ARTICLE; CARBONATED BEVERAGE; DEGRADATION; DRINKING; FOOD ANALYSIS; FOOD COMPOSITION; INCUBATION TIME; NONHUMAN; PH; ROOM TEMPERATURE; TEA; TEMPERATURE;

EID: 0042622256     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00062-1     Document Type: Article

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