Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method
Atilla Polat, Zuhal Kalcıoğlu, Nihat Müezzinoğlu
Topics & Concepts
ChemistryAromaFood scienceAnimal scienceBiologyTea Polyphenols and EffectsHeavy Metals in PlantsPhytochemicals and Antioxidant Activities