Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas-Reference-Cited by-同舟云学术

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Published:2013-07-23 Issue:31 Volume:61 Page:7529-7536
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alasalvar Cesarettin¹,Pelvan Ebru¹,Özdemir Kübra Sultan²,Kocadağlı Tolgahan²,Mogol Burçe Ataç²,Paslı Ayça Ayfer³,Özcan Nihat¹,Özçelik Beraat³,Gökmen Vural²

Affiliation:

1. TÜBİTAK Marmara Research Center, Food Institute, Gebze-Kocaeli, Turkey

2. Department of Food Engineering, Hacettepe University, Beytepe-Ankara, Turkey

3. Department of Food Engineering, Istanbul Technical University, Maslak-İstanbul, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4015137

Reference50 articles.

1. Antioxidative properties of black tea

2. Teas, Tisanes and Health

3. Phytochemicals in Teas and Tisanes and their Bioavailability

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