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Effect of brewing temperature and duration on green tea catechins and caffeine solubilization

Title
Effect of brewing temperature and duration on green tea catechins and caffeine solubilization
Type
Summary of Presentation in an International Conference
Year
2008
Authors
Petisca, Catarina
(Author)
FCNAUP
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Melo, Armindo
(Author)
FCNAUP
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Ferreira, Isabel
(Author)
FCNAUP
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Pinho, Olívia
(Author)
FCNAUP
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Conference proceedings International
Pages: 68-68
AOAC Europe Section International Workshop: Enforcement of European Legislation on Food and Water: Analytical and Toxicological Aspects and II National Meeting of Bromatology, Hydrology and Toxicology
Lisboa, Portugal, 17 a 18 de Abril de 2008
Scientific classification
FOS: Medical and Health sciences > Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): [Resumo]
Abstract (EN): [Abstract]
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
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