Chemistry of Tea: Polyphenols and Milk Effects

In course

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Description

This lecture explores the chemistry of tea, focusing on polyphenols found in black tea and their transformation into theaflavins and thearubigens. It also discusses the antioxidant effects of tea compounds and the conflicting research on how milk may affect these benefits.

Instructors (2)

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Official source

https://mediaspace.epfl.ch/media/0_u584pdfq

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Ontological neighbourhood

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