Kinetics of tea infusion: the effect of the manufacturing process on the rate of extraction of caffeine
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
1. Jaganyi, D. (1993) Aspects of tea brewing. Ph.D. dissertation. University of London.
2. Price, W. E. and Spiro, M. (1985a) Kinetics and equilibria of tea infusion. Theaflavin and caffeine concentrations and partition constants in several whole teas and sieved fractions. Journal of the Science of Food and Agriculture 36, 1303–1308.
3. Price, W. E. and Spiro, M. (1985b) Kinetics and equilibria of tea infusion, Rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractions. Journal of the Science of Food and Agriculture 36, 1309–1314.
4. The temperature dependence of the rate of extraction of soluble constituents of black tea;Price;Food Chemistry,1993
5. The kinetics of extraction of individual flavanols and caffeine from Japanese green tea (Sen Cha Uji Tsuyu) as a function of temperature;Price;Food Chemistry,1994
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