The impact of Ca2+ combination with organic acids on green tea infusions

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 944-948

  Xu, Yong Quan ^a,c   Zhong, Xiao Yu ^a   Yin, Jun Feng ^a,c   Yuan, Hai Bo ^a   Tang, Ping ^b   Du, Qi Zhen ^c  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b HANGZHOU VOCATIONAL AND TECHNICAL COLLEGE   (China)

^c ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Ca2+; Green tea infusion; Organic acid; Tea cream; Tea sediment

Indexed keywords

GREEN TEA; LOW CONCENTRATIONS; POLYPHENOLS; QUINIC ACIDS; SEDIMENT FORMATION; TARTARIC ACIDS; TEA CREAMS; TEA INFUSION;

FERMENTATION; METAL IONS; ORGANIC ACIDS; OXALIC ACID; SEDIMENTOLOGY; SEDIMENTS; TURBIDITY;

CALCIUM;

CALCIUM ION; OXALIC ACID; POLYPHENOL; QUINIC ACID; TARTARIC ACID; ACID; CALCIUM; OXALIC ACID DERIVATIVE;

ARTICLE; BREWING; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CREAM; INFUSION; SEDIMENT; TASTE; TEA; TURBIDITY; CAMELLIA SINENSIS; CHEMISTRY; COOKING;

ACIDS; CALCIUM; CAMELLIA SINENSIS; COOKING; OXALATES; TEA;

EID: 84875960509     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.025     Document Type: Article

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