Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature-Reference-Cited by-同舟云学术

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Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature

Published:2015-04 Issue: Volume:173 Page:432-440
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Xiaorong,Chen Zhongzheng,Zhang Yuanyuan,Luo Wei,Tang Hao,Deng Baibiao,Deng Jian,Li Bin

Funder

Special Fund from Modern Agricultural Industry

Specialized Research Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Polyphenol/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002

2. The self-association of the black tea polyphenol theaflavin and its complexation with caffeine;Charlton;Journal of the Chemical Society, Perkin Transactions,2000

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

4. Colloidal aspects of beverages;Dickinson;Food Chemistry,1994

5. Common tea formulations modulate in vitro digestive recovery of green tea catechins;Green;Molecular Nutrition & Food Research,2007

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