2019
DOI: 10.1590/0103-8478cr20190056
View full text
|
|
Share

Abstract: ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on t…

Expand abstract

Search citation statements

Order By: Relevance

Paper Sections

0
0
0
0
0

Citation Types

0
0
0
2

Publication Types

0
0
0
0

Relationship

0
0

Authors

Journals