Factors affecting the caffeine and polyphenol contents of black and green tea infusions.

@article{Astill2001FactorsAT,
  title={Factors affecting the caffeine and polyphenol contents of black and green tea infusions.},
  author={C. Astill and M. R. Birch and C. Dacombe and P. G. Humphrey and P. Martin},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 11},
  pages={
          5340-7
        }
}
  • C. Astill, M. R. Birch, +2 authors P. Martin
  • Published 2001
  • Medicine
  • Journal of agricultural and food chemistry
  • The effects of product and preparation variables on the in-cup chemical composition of tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and preparation variables on the total soluble solids, caffeine, and polyphenol contents of tea extracts. The… CONTINUE READING
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