Tea variety and brewing techniques influence flavonoid content of black tea

Journal of Food Composition and Analysis

Volumn 17, Issue 3-4, 2004, Pages 397-405

  Peterson, Julia ^a   Dwyer, J ^a   Jacques, P ^a   Rand, W ^a   Prior, R ^b   Chui, K ^a  

^a TUFTS UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Catechins; Food composition; Tea; Thearubigins; Tjeaflavins

Indexed keywords

BLACK TEA EXTRACT; CATECHIN; FLAVONOID; GREEN TEA EXTRACT; THEAFLAVIN;

ACCURACY; ARTICLE; BREWING; CALCULATION; COMPARATIVE STUDY; CONTROLLED STUDY; DATA BASE; EXTRACTION; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GEOGRAPHY; TEA; VARIETAS;

CAMELLIA SINENSIS;

EID: 2942709757     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.03.022     Document Type: Article

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