Studies on the formation and composition of ‘cream’ in tea infusions
- 1 September 1968
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 19 (9) , 530-534
- https://doi.org/10.1002/jsfa.2740190910
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquorsJournal of the Science of Food and Agriculture, 1963
- The phenolic substances of manufactured tea. X.—the creaming down of tea liquorsJournal of the Science of Food and Agriculture, 1963
- The spectrophotometric determination of caffeine in coffee and tea products, with special reference to coffee and chicory mixturesThe Analyst, 1963
- Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teasThe Analyst, 1961
- The phenolic substances of manufactured tea. III.—ultra-violet and visible absorption spectraJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substancesJournal of the Science of Food and Agriculture, 1957