Results 251 to 260 of about 421,648 (285)

Syrup of Tea for Iced Tea*

The Journal of the American Pharmaceutical Association (1912), 1916
Charles H. Lawall, M.R. Lawall
openaire   +1 more source

The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis

Molecular Plant, 2017
Yun Zhang, Yuan Liu, Li-Zhi Gao
exaly  

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

Food Chemistry, 2020
Man Li
exaly  

Chinese oolong tea: An aromatic beverage produced under multiple stresses

Trends in Food Science and Technology, 2020
Ziyin Yang, Lanting Zeng
exaly  

Trace elements in tea leaves, made tea and tea infusion: A review

Food Research International, 2010
Tanmoy Karak
exaly  

The chemistry and biotransformation of tea constituents

Pharmacological Research, 2011
Chung S Yang, Chi-Tang Ho, Joshua Lambert   +2 more
exaly  

A minireview of effects of white tea consumption on diseases

Trends in Food Science and Technology, 2018
Nevin Sanlier
exaly  

Tea aroma formation

Food Science and Human Wellness, 2015
Chi-Tang Ho, Shiming Li
exaly  

FLUORIDE AND TEA

The Lancet, 1969
openaire   +4 more sources

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

Food Chemistry, 2007
Rasu Jayabalan
exaly