| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6396880 | Food Research International | 2013 | 6 Pages |
Abstract
⺠Twenty free amino acids in black and green tea samples were investigated. ⺠Concentrations of each amino acid were monitored during tea brewing. ⺠Maintaining higher temperatures during brewing resulted in higher extraction rates. ⺠Decaffeination (> 50%) of tea resulted in 22% reduction in total free amino acids. ⺠Comparing to black tea, amino acids in green tea had lesser leaching rates.
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Authors
Tolgahan KocadaÄlı, Kübra Sultan Ãzdemir, Vural Gökmen,