Advanced Search
Search Results
12 total results found
Effect of Microbial Fermentation on Caffeine Content of Tea Leaves
Source of Article Wang et al. - 2005 - Effect of Microbial Fermentation on Caffeine Content.pdf
Caffeine content of beverages as consumed
Source: Gilbert et al. - Caffeine content of beverages as consumed.pdf
Spectrophotometric Analysis of Caffeine
Source: Ahmad Bhawani et al. - 2015 - Spectrophotometric Analysis of Caffeine.pdf
Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves
Source: Lin et al. - 2003 - Factors Affecting the Levels of Tea Polyphenols an.pdf
Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States
Source: Friedman et al. - 2006 - Distribution of Catechins, Theaflavins, Caffeine, .pdf
A rapid and simple determination of caffeine in teas, coffees and eight beverages
Source: Sereshti and Samadi - 2014 - A rapid and simple determination of caffeine in te.pdf
Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption
Source: Gramza-Michałowska - 2014 - Caffeine in tea Camellia sinensis — Content, absor.pdf
Determination of Caffeine in Coffee Products According to DIN 20481
Source: Naegele and Technologies - Determination of Caffeine in Coffee Products Accor.pdf
Optimization of Caffeine Extraction from Various Tea Types Using Dichloromethane as an Organic Solvent
Source: Memon and Idress - 2024 - Optimization of Caffeine Extraction from Various T.pdf
Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of “Yinghong 9” and “Huangyu” Large-Leaf-Variety Black Tea
Source: Ye et al. - 2022 - Characterization of Effects of Different Tea Harve.pdf
Chemical constituents analysis of white tea of different qualities and different storage times
Source: Chemical_constituents_analysis.pdf
Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons
Source: 1-s2.0-S0308814623016187-main.pdf