Effect of brewing temperature and duration on green tea catechins and caffeine solubilization

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/96449

Full metadata record

DC Field	Value	Language
dc.creator	Petisca, Catarina
dc.creator	Melo, Armindo
dc.creator	Ferreira, Isabel
dc.creator	Pinho, Olívia
dc.date.accessioned	2022-09-11T05:53:17Z	-
dc.date.available	2022-09-11T05:53:17Z	-
dc.date.issued	2008
dc.identifier.other	sigarra:47807
dc.identifier.uri	https://hdl.handle.net/10216/96449	-
dc.description	[Resumo]
dc.description.abstract	[Abstract]
dc.language.iso	eng
dc.relation.ispartof	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
dc.rights	restrictedAccess
dc.subject	Ciências da Saúde, Ciências da saúde
dc.subject	Health sciences, Health sciences
dc.title	Effect of brewing temperature and duration on green tea catechins and caffeine solubilization
dc.type	Resumo de Comunicação em Conferência Internacional
dc.contributor.uporto	Faculdade de Ciências da Nutrição e Alimentação
dc.subject.fos	Ciências médicas e da saúde::Ciências da saúde
dc.subject.fos	Medical and Health sciences::Health sciences
Appears in Collections:	FCNAUP - Resumo de Comunicação em Conferência Internacional

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