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October 1, 1999Journal of the Science of Food and Agriculture

Cream formation in a semifermented tea

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Authors

YCYuh Chung ChaoBCBeen‐Huang Chiang

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Cite This Study

Chao et al. (1999) studied this question.

synapsesocial.com/papers/6a6fd968e36a167817e192ddhttps://doi.org/10.1002/(sici)1097-0010(199910)79:13<1767::aid-jsfa433>3.0.co;2-8
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The phenolic substances of manufactured tea. X.—the creaming down of tea liquors1963 · 67 citations
  2. 2Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC1993 · 60 citations
  3. 3Interaction of tea catechins with proteins: Formation of protein precipitate.1984 · 29 citations