| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552789 | Journal of Food Composition and Analysis | 2012 | 7 Pages |
Abstract
⺠The optimal extraction of green tea components from teabags was determined. ⺠Boiled water extraction with the teabag manufacturers' instructions was suboptimal. ⺠Using the microwave oven with room temperature water was not effective. ⺠Boiled water for 0.5 min followed by microwaving (MAE) was more effective. ⺠MAE for 1 min after boiled water brewing for 0.5 min was the best household method.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Quan V. Vuong, Sing P. Tan, Costas E. Stathopoulos, Paul D. Roach,