KINETICS AND EQUILIBRIA OF TEA INFUSION - KINETICS OF EXTRACTION OF THEAFLAVINS, THEARUBIGINS AND CAFFEINE FROM KOONSONG BROKEN PEKOE

被引：39

|

作者：

SPIRO, M

SIDDIQUE, S

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1981年 / 32卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740321115

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：1135 / 1139

页数：5

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共 39 条

[1] KINETICS AND EQUILIBRIA OF TEA INFUSION - ANALYSIS AND PARTITION CONSTANTS OF THEAFLAVINS, THEARUBIGINS, AND CAFFEINE IN KOONSONG BROKEN PEKOE
SPIRO, M
SIDDIQUE, S
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (10) : 1027 - 1032
[2] KINETICS AND EQUILIBRIA OF TEA INFUSION .6. THE EFFECTS OF SALTS AND OF PH ON THE CONCENTRATIONS AND PARTITION CONSTANTS OF THEAFLAVINS AND CAFFEINE IN KAPCHORUA PEKOE FANNINGS
SPIRO, M
PRICE, WE
[J]. FOOD CHEMISTRY, 1987, 24 (01) : 51 - 61
[3] KINETICS AND EQUILIBRIA OF TEA INFUSION .7. THE EFFECTS OF SALTS AND OF PH ON THE RATE OF EXTRACTION OF CAFFEINE FROM KAPCHORUA PEKOE FANNINGS
SPIRO, M
PRICE, WE
[J]. FOOD CHEMISTRY, 1987, 25 (01) : 49 - 59
[4] KINETICS AND EQUILIBRIA OF TEA INFUSION .8. THE EFFECTS OF SALTS AND OF PH ON THE RATE OF EXTRACTION OF THEAFLAVINS FROM BLACK TEA LEAF
SPIRO, M
PRICE, WE
MILLER, WM
ARAMI, M
[J]. FOOD CHEMISTRY, 1987, 25 (02) : 117 - 126
[5] Kinetics of tea infusion. Part 3: the effect of tea bag size and shape on the rate of caffeine extraction from Ceylon orange pekoe tea
Jaganyi, D
Ndlovu, T
[J]. FOOD CHEMISTRY, 2001, 75 (01) : 63 - 66
[6] KINETICS AND EQUILIBRIA OF TEA INFUSION - RATES OF EXTRACTION OF THEAFLAVIN, CAFFEINE AND THEOBROMINE FROM SEVERAL WHOLE TEAS AND SIEVED FRACTIONS
PRICE, WE
SPIRO, M
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (12) : 1309 - 1314
[7] Kinetics of tea infusion: the effect of the manufacturing process on the rate of extraction of caffeine
Jaganyi, D
Price, RD
[J]. FOOD CHEMISTRY, 1999, 64 (01) : 27 - 31
[8] KINETICS AND EQUILIBRIA OF TEA INFUSION .11. THE KINETICS OF TIME FORMATION OF TEA SCUM
SPIRO, M
JAGANYI, D
[J]. FOOD CHEMISTRY, 1994, 49 (04) : 359 - 365
[9] KINETICS AND EQUILIBRIA OF TEA INFUSION .9. THE RATES AND TEMPERATURE COEFFICIENTS OF CAFFEINE EXTRACTION FROM GREEN CHUN MEE AND BLACK ASSAM BUKIAL TEAS
SPIRO, M
JAGANYI, D
BROOM, MC
[J]. FOOD CHEMISTRY, 1992, 45 (05) : 333 - 335
[10] KINETICS AND EQUILIBRIA OF TEA INFUSION .10. THE COMPOSITION AND STRUCTURE OF TEA SCUM
SPIRO, M
JAGANYI, D
[J]. FOOD CHEMISTRY, 1994, 49 (04) : 351 - 357

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