Tannin content of tea and coffee
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H. Savolainen
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Article
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1992
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John Wiley and Sons
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English
โ 308 KB
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The tannin content of over-the-counter Indian tea, of green coffee beans and of the roasted coffee beans prepared from the same green beans was determined with a radial diffusionprotein precipitation technique and with a spectrophotometric method. The green beans contained 6.6 f 0.6 mg g-' weight ta