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Effect of infusion time on phenolic compounds and caffeine content in black tea

✍ Scribed by Ramalho, Suyare Araújo; Nigam, Nisha; Oliveira, Gabriela Barbosa; de Oliveira, Priscila Alves; Silva, Tais Oliveira Matos; dos Santos, Aline Geovânia Passos; Narain, Narendra

Book ID
118150463
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
345 KB
Volume
51
Category
Article
ISSN
0963-9969

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Thirty-three Argentinian black tea samples of three grades (BOP, BOPF and PF) obtained fortnightly were examined for their theaflavin ( T F ) , thearubigin ( T R ) and total and extractable caffeine contents during the 1985 186 season. Total and extractable caffeine contents decreased gradually duri