Effect of decaffeination conditions on quality parameters of Kangra orthodox black tea

Food Research International

Volumn 53, Issue 2, 2013, Pages 693-703

  Joshi, Robin ^a   Babu, G D Kiran ^a   Gulati, Ashu ^a  

^a CSIR INSTITUTE OF HIMALAYAN BIORESOURCE TECHNOLOGY   (India)

Author keywords

Decaffeination; Kangra orthodox black tea; Supercritical fluid extraction; Theaflavins; Thearubigins; Volatile flavor components

Indexed keywords

BLACK TEA; DECAFFEINATION; THEAFLAVINS; THEARUBIGINS; VOLATILE FLAVOR COMPONENTS;

ALCOHOLS; CAFFEINE; CARBON DIOXIDE; CHEMICAL ANALYSIS; DISTILLATION; ESSENTIAL OILS; EXTRACTION; GAS CHROMATOGRAPHY; MONOTERPENES;

SUPERCRITICAL FLUID EXTRACTION;

CAMELLIA SINENSIS;

EID: 84882853529     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.050     Document Type: Article

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