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
相关论文
共 23 条
  • [21] Kinetics of Cd, Co and Ni Adsorption from Wastewater using Red and Black Tea Leaf Blend as a Bio-adsorbent
    Ziarati, Parisa
    Kozub, Pavlo
    Vambol, Sergij
    Vambol, Viola
    Khan, Nadeem A.
    Kozub, Svetlana
    Tajik, Sepideh
    [J]. ECOLOGICAL QUESTIONS, 2021, 32 (02) : 59 - 70
  • [22] Effects of time, ultrasonic treatment and pH during extraction on L-theanine and caffeine yields from white tea leaves
    Allameh, Mina
    Orsar, Valerie
    [J]. FUTURE FOODS, 2024, 9
  • [23] Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments
    Zhao, Zixin
    Wen, Mingchun
    Jiang, Zongde
    Su, Shengxiao
    Xu, Yong-Quan
    Han, Zisheng
    Cheng, Yong
    Zhu, Mengting
    Zhang, Liang
    [J]. FOOD BIOSCIENCE, 2024, 61
123