Aroma of black tea. Preparation of a tea concentrate by reverse osmosis and its analytical characterization
- 1 August 1984
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 179 (2), 113-118
- https://doi.org/10.1007/bf01043261
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Composition of neutral volatile constituents in grape brandiesJournal of Agricultural and Food Chemistry, 1979
- Schnellmethode zur Bestimmung des Coffeins in TeeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid ReagentsAmerican Journal of Enology and Viticulture, 1965