Creaming in Black Tea-Reference-Cited by-同舟云学术

Creaming in Black Tea

Published:2005-09-01 Issue:20 Volume:53 Page:7997-8002
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jöbstl Elisabeth¹,Fairclough J. Patrick A.¹,Davies Alan P.¹,Williamson Michael P.¹

Affiliation:

1. Department of Molecular Biology and Biotechnology, University of Sheffield, Western Bank, Sheffield S10 2TN, United Kingdom, Department of Chemistry, University of Sheffield, Brook Hill, Sheffield S3 7HF, United Kingdom, and Unilever Research, Colworth House, Sharnbrook, Bedford MK44 1LQ, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0506479

Reference43 articles.

1. Tannins and Human Health: A Review

2. Studies on the formation and composition of ‘cream’ in tea infusions

3. The theaflavins of black tea

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