Showing items 1 - 16 of 16

Your selections:

The implications of post-harvest storage time and temperature on the phytochemical composition and quality of Japanese-styled green tea grown in Australia: a food loss and waste recovery opportunity

Development of an objective measure of quality and commercial value of Japanese-styled green tea (Camellia L-sinensis): the Quality Index Tool

L-theanine as a functional food additive: its role in disease prevention and health promotion

Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology

Caffeine in green tea: its removal and isolation

Investigating the commercial microwave vacuum drying conditions on physicochemical properties and radical scavenging ability of Thai green tea

Effects of aqueous brewing solution pH on the extraction of the major green tea constituents

Green tea and pancreatic cancer chemoprevention

Extraction and preparation of bioactive components from green tea

Improved extraction of green tea components from teabags using the microwave oven

Optimising the quality of NSW Central Coast green tea

Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves

A study of stability of (-)-Epigallocatechin gallate (EGCG) from green tea in a frozen product

An improved solvent extraction method for the analysis of catechins and caffeine in green tea

Optimum conditions for the water extraction of L-theanine from green tea

The content of bioactive constituents as a quality index for Vietnamese teas

  • 1
  • Disclaimer
  • Privacy
  • Copyright
  • Contact
  • Deposit