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October 31, 2001Journal of Agricultural and Food Chemistry

Factors Affecting the Caffeine and Polyphenol Contents of Black and Green Tea Infusions

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Authors

CAConrad AstillUnilever (United Kingdom)MBMark R. BirchUnilever (United Kingdom)CDClive DacombeUnilever (United Kingdom)

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Cite This Study

Astill et al. (2001) studied this question.

synapsesocial.com/papers/6a83bf57d65172829ee65d6chttps://doi.org/10.1021/jf010759+
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

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  3. 3Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study1995 · 1,767 citations
  4. 4Role of dietary phyto-oestrogens in the protection against cancer and heart disease1996 · 58 citations