Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound.Brews produced with the 2008 mitsubishi outlander catalytic converter application of sonication for 2 minutes and 1 m