Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions

Author:

Saklar Sena,Ertas Erdal,Ozdemir Ibrahim S.,Karadeniz Bulent

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference17 articles.

1. Ananingsih VK, Sharma A, Zhou W (2013) Green tea catechins during food processing and storage: a review on stability and detection. Food Res Int 50(2):469–479

2. Astill C, Birch M, Dacombe C, Humphrey PG, Martin PT (2001) Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J Agric Food Chem 49:5340–5347

3. Chen CW, Ho CT (1995) Antioxidant properties of polyphenols extracted from green and black teas. J Food Lipids 2:35–46

4. Chu DC (1997) Green tea—its cultivation, processing of the tea leaves for drinking materials, and kinds of green tea. In: Juneja LR, Chu DC, Kim M (eds) Chemistry and applications of green tea. CRC Press, Boca Raton, pp 1–11

5. FAOSTAT (2013) Food supply statistics for tea. http://faostat3.fao.org . Accessed 31 May 2013

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