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

被引：21

|

作者：

SPIRO, M

PRICE, WE

机构：

来源：

FOOD CHEMISTRY | 1987年 / 24卷 / 01期

关键词：

D O I：

10.1016/0308-8146(87)90083-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：51 / 61

页数：11

相关论文

共 5 条

[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 - 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
[3] KINETICS AND EQUILIBRIA OF TEA INFUSION - KINETICS OF EXTRACTION OF THEAFLAVINS, THEARUBIGINS AND CAFFEINE FROM KOONSONG BROKEN PEKOE
SPIRO, M
SIDDIQUE, S
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (11) : 1135 - 1139
[4] KINETICS AND EQUILIBRIA OF TEA INFUSION - THEAFLAVIN AND CAFFEINE CONCENTRATIONS AND PARTITION CONSTANTS IN SEVERAL WHOLE TEAS AND SIEVED FRACTIONS
PRICE, WE
SPIRO, M
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (12) : 1303 - 1308
[5] 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