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

被引：21

|

作者：

SPIRO, M

PRICE, WE

MILLER, WM

ARAMI, M

机构：

来源：

FOOD CHEMISTRY | 1987年 / 25卷 / 02期

关键词：

D O I：

10.1016/0308-8146(87)90060-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：117 / 126

页数：10

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[1] 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
[2] KINETICS AND EQUILIBRIA OF TEA INFUSION - KINETICS OF EXTRACTION OF THEAFLAVINS, THEARUBIGINS AND CAFFEINE FROM KOONSONG BROKEN PEKOE
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SIDDIQUE, S
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (11) : 1135 - 1139
[3] 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
[4] ANTIOXIDATIVE AND ANTIMUTAGENIC EFFECTS OF THEAFLAVINS FROM BLACK TEA
SHIRAKI, M
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NAKAYAMA, T
KAWAKISHI, S
[J]. MUTATION RESEARCH, 1994, 323 (1-2): : 29 - 34
[5] Kinetics of tea infusion. Part 2: the effect of tea-bag material on the rate and temperature dependence of caffeine extraction from black Assam tea
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[J]. FOOD CHEMISTRY, 2000, 70 (02) : 163 - 165
[6] KINETICS AND EQUILIBRIA OF TEA INFUSION - ANALYSIS AND PARTITION CONSTANTS OF THEAFLAVINS, THEARUBIGINS, AND CAFFEINE IN KOONSONG BROKEN PEKOE
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SIDDIQUE, S
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (10) : 1027 - 1032
[7] Kinetics of tea infusion: the effect of the manufacturing process on the rate of extraction of caffeine
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[J]. FOOD CHEMISTRY, 1999, 64 (01) : 27 - 31
[8] 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
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[J]. FOOD CHEMISTRY, 2001, 75 (01) : 63 - 66
[9] Kinetics and equilibria of tea infusion .14. Surface films formed in hard water by black tea brews containing milk
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[J]. FOOD CHEMISTRY, 1997, 59 (02) : 247 - 252
[10] Anticancer Effects and Molecular Target of Theaflavins from Black Tea Fermentation in Vitro and in Vivo
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