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Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions
The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95 °C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC),...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2015
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573099/ https://ncbi.nlm.nih.gov/pubmed/26396411 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1746-y |
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