Open AccessAssessing Caffeine Contents in Tea Infusions Decaffeinated by Hot Water Treatment Using High Performance Liquid Chromatography and Studying the Effects of Mint Leaf Addition to Tea Infusions on Improvement of their Total Polyphenol Contents
Author(s) -
Tahere Razzaghi,
Maryam Salami,
Mahnaz Qomi,
Maryam Moslehishad
Publication year - 2020
Publication title -
nutrition and food sciences research
Language(s) - English
Resource type - Journals
eISSN - 2383-3009
pISSN - 2383-0441
DOI - 10.29252/nfsr.7.2.37
Subject(s) - caffeine , polyphenol , high performance liquid chromatography , chemistry , chromatography , herbal tea , food science , medicine , biochemistry , antioxidant
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