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Research Article - (2013) Volume 4, Issue 11

Effect of Extraction Time on Physiologically Important Constituents of Green Tea (Camellia sinensis) Using GC/MS

Mudasir Ahmad¹, Adil Gani¹^*, Waqas N Baba¹, Asir Gani², Wani SM¹, Masoodi FA¹, Asima Shah¹ and Sajad A Rather¹: ¹Department of Food Science and Technology, University of Kashmir, India; ²Department of Food Processing and Engineering, SLITE, Punjab, India

^*Corresponding Author: