Effect of different brewing methods on quality of green tea

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1234-1243

  Lin, Sheng Dun ^a   Yang, Joan Hwa ^b   Hsieh, Yun Jung ^c   Liu, En Hui ^c   Mau, Jeng Leun ^c  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CAFFEINE; COLOR; EXTRACTION; FLAVONOIDS; PH; PHENOLS; RATING; SUGARS;

ANTIOXIDANT COMPONENTS; COLOR PROPERTIES; EPIGALLOCATECHIN GALLATE; FREE AMINO ACIDS; SENSORY SCORES; SOLUBLE SOLIDS; TEA INFUSION; TEA LEAVES;

FERMENTATION;

EID: 84902365440     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12084     Document Type: Article

References (13)

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