Studies on the formation and composition of ‘cream’ in tea infusions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference9 articles.
1. The phenolic substances of manufactured tea. X.—the creaming down of tea liquors
2. Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas
3. The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors
4. The spectrophotometric determination of caffeine in coffee and tea products, with special reference to coffee and chicory mixtures
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