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 } }
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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