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  • Title: New aspects on the chemistry of tea and coffee. A short review.
    Author: Smith RF.
    Journal: Z Lebensm Unters Forsch; 1984; 178(1):1-4. PubMed ID: 6702302.
    Abstract:
    Recent publications (1982/1983) on the chemistry and technology of tea (leaf, green and black) and coffee (raw, roasted and instant), in particular with respect of their composition and changes during manufacture and storage, and the effects of composition on the quality of the beverages, are reviewed (101 references).
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