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black tea
COCOTEA 61 – EFFECTS OF INFUSION CONDITIONS ON FREE AMINO ACID PROFILES OF GREEN AND BLACK TEA
Kocadağlı T., Özdemir K.S., Gökmen V.Hacettepe University, Department of Food Engineering, 06800, Beytepe, Ankara, Turkey tolgahan@hacettepe.edu.tr Tea might be a substantial dietary source of certain...
COCOTEA 48 – IDENTIFICATION OF TRIMERIC FLAVAN-3-OL DERIVATIVES IN THE SII BLACK TEA THEARUBIGIN FRACTION USING ESI-TANDEM AND MALDI-TOF MASS SPECTROMETRY
Yassin G. and Kuhnert N.Department of Functional materials and Nanomolecular sciences, Jacobs University Bremen, Bremen, Germany. E-mail: n.kuhnert@jacobs-university.de Black tea is second to water the...
COCOTEA 25 / BLACK TEA LOWERS RATE OF BLOOD PRESSURE VARIATION: A RANDOMIZED CONTROLLED TRIAL
Hodgson J.1, Croft D. 1, Woodman R.2, Puddey I. 1, Fuchs D.3, Draijer R. 3, Lukoshkova E.4, Head G.5 1School of Medicine and Pharmacology, University...
COCOTEA / 1 – Recent advantage on the characterisation of black tea thearubigins by Nikolai Kuhnert, Sujatha Jayaraman, Christian Grün and Ghada Yassin
MILANO – Dal Congresso Cocotea a Comunicaffè.it. Iniziamo oggi la pubblicazione delle sintesi degli oltre cento interventi scientifici, tutti su caffè, cacao e tè,...
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