Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis)
In the first experiment, effects of brewing time, chlorine, chloramine, iron, copper, pH and water hardness were investigated for their effects on extraction of epigallocatechine gallate (EGCG) and caffeine in green tea and oolong tea aqueous infusions. The extraction of EGCG and caffeine were lower...
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Virginia Tech
2016
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| Online Access: | http://hdl.handle.net/10919/71287 |