Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea: TEA - FROM BUSHES TO MUGS:COMPOSITION, STABILITY AND HEALTH ASPECTS

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Bibliographic Details
Published in:Food research international 2013, Vol.53 (2), p.720-725
Main Authors: KOCADAGLI, Tolgahan, ÖZDEMIR, Kübra Sultan, GÖKMEN, Vural
Format: Article
Language:English
Subjects:
Biological and medical sciences
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0963-9969
1873-7145