Cream formation and main chemical components of green tea infusions processed from different parts of new shoots

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 665-670

  Yin, Jun Feng ^a   Xu, Yong Quan ^a   Yuan, Hai Bo ^a   Luo, Long Xin ^b   Qian, Xiao Jun ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Shenzhen Shenbao Huacheng Foods Co Ltd   (China)

Author keywords

Chemical components; Cream; Formation; Green tea

Indexed keywords

EID: 58749093907     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.004     Document Type: Article

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