The kinetics of extraction of individual flavanols and caffeine from a Japanese green tea (Sen Cha Uji Tsuyu) as a function of temperature
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 50 (1) , 19-23
- https://doi.org/10.1016/0308-8146(94)90086-8
Abstract
No abstract availableKeywords
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