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Sediments in concentrated green tea during low-temperature storage

  • Published:2014-04 Issue: Volume:149 Page:137-143
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Xu Yong-Quan,Chen Gen-Sheng,Du Qi-Zhen,Que Fei,Yuan Hai-Bo,Yin Jun-Feng

Funder

National Natural Science Foundation of China

Zhejiang Provincial Natural Science Foundation

Key Laboratory of Processing and Quality Control of Tea & Beverage Plant Products, Ministry of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Effect of typical sugars on the viscosity and colloidal stability of apple juice;Benitez;Food Hydrocolloids,2009

2. Cream formation in a semifermented tea;Chao;Journal of the Science of Food and Agriculture,1999

3. Interaction mechanisms between caffeine and polyphenols in infusions of Camellia sinensis levels;Couzinet-Mossion;Food Chemistry,2010

4. Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography;El-Shahawi;Food Chemistry,2012

5. Determination of the contents of polysaccharides in tea;Fu;Journal of Food Science [in Chinese],2001
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