Compositional analysis of teas from Australian supermarkets

Food Chemistry

Volumn 94, Issue 1, 2006, Pages 115-122

  Yao, Lihu ^a,c   Liu, Xu ^b   Jiang, Yueming ^a   Caffin, Nola ^c   D'Arcy, Bruce ^c   Singanusong, Riantong ^d   Datta, Nivedita ^c   Xu, Ying ^e  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c UNIVERSITY OF QUEENSLAND   (Australia)

^d NARESUAN UNIVERSITY   (Thailand)

^e SOUTHWEST UNIVERSITY   (China)

Author keywords

Amino acids; Caffeine; Quality; Spectrophotometric; Tea; Water extract

Indexed keywords

AMINO ACID; CAFFEINE; WATER;

ARTICLE; AUSTRALIA; CHEMICAL ANALYSIS; FOOD COMPOSITION; MOISTURE; PERMEABILITY; QUALITY CONTROL; QUANTITATIVE ANALYSIS; SOLUBILITY; STORAGE TEMPERATURE; TEA;

CAMELLIA SINENSIS;

EID: 21544470251     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.009     Document Type: Article

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