Effects of different tea concentrations and extraction durations on caffeine and phenolics of tea liqueurs-Reference-Cited by-同舟云学术

Effects of different tea concentrations and extraction durations on caffeine and phenolics of tea liqueurs

Published:2017-09-27 Issue:1 Volume:12 Page:285-291
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Bayram Mustafa^ORCID,Kaya Cemal

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9639-6/fulltext.html

Reference31 articles.

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2. I. Fidan, İ. Şahin, Alkol ve Alkollü İçkiler Teknolojisi, Ankara üniversitesi Ziraat Fakültesi Yayınları, No: 1295, Kitap No: 371, Ankara, 1993, p. 304

3. Regulation (EC) no 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89. http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32008R0110&from=en . Accessed 28 July 2017

4. A.V. Akman, T. Yazıcıoğlu, Fermantasyon Teknolojisi Cilt 2, (A.Ü. Ziraat Fakültesi Yayınları, Ankara, 1960), p. 160

5. O. Kılıç, Alkollü İçkiler Teknolojisi. (Uludağ Üniv. Ziraat Fakültesi (Tarım ürünleri Teknolojisi Bölümü, Bursa, 1990), pp. 69–86

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