The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it

Published 2010 View Full Article

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Title
The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 4, Pages 1543-1548
Publisher
Elsevier BV
Online
2010-08-11
DOI
10.1016/j.foodchem.2010.08.009

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