Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/96449
Author(s): Petisca, Catarina
Melo, Armindo
Ferreira, Isabel
Pinho, Olívia
Title: Effect of brewing temperature and duration on green tea catechins and caffeine solubilization
Issue Date: 2008
Abstract: [Abstract]
Description: [Resumo]
Subject: Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Scientific areas: Ciências médicas e da saúde::Ciências da saúde
Medical and Health sciences::Health sciences
URI: https://repositorio-aberto.up.pt/handle/10216/96449
Source: 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
Document Type: Resumo de Comunicação em Conferência Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Resumo de Comunicação em Conferência Internacional

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