Creaming in black tea

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7997-8002

  Jöbstl, Elisabeth ^a,c   Fairclough, J Patrick A ^a   Davies, Alan P ^b   Williamson, Michael P ^a  

^a UNIVERSITY OF SHEFFIELD   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

^c MERCK KGAA   (Germany)

Author keywords

Caffeine; Colloid; NMR; Small angle X ray scattering; Tea cream; Theaflavin

Indexed keywords

BIFLAVONOID; CAFFEINE; CALCIUM; CATECHIN; FLAVONOID; GLUCOSE; PHENOL DERIVATIVE; POLYPHENOLS; THEAFLAVIN;

ARTICLE; CHEMISTRY; COLD; GLYCOSYLATION; HEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE SIZE; PRECIPITATION; RADIATION SCATTERING; SOLUBILITY; TEA; X RAY;

BIFLAVONOIDS; CAFFEINE; CALCIUM; CATECHIN; COLD; FLAVONOIDS; GLUCOSE; GLYCOSYLATION; HEAT; MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE SIZE; PHENOLS; PRECIPITATION; SCATTERING, RADIATION; SOLUBILITY; TEA; X-RAYS;

CAMELLIA SINENSIS;

EID: 27144520507     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0506479     Document Type: Article

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