KINETICS AND EQUILIBRIA OF TEA INFUSION - ANALYSIS AND PARTITION CONSTANTS OF THEAFLAVINS, THEARUBIGINS, AND CAFFEINE IN KOONSONG BROKEN PEKOE

被引：41

|

作者：

SPIRO, M

SIDDIQUE, S

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1981年 / 32卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740321012

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：1027 / 1032

页数：6

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[1] KINETICS AND EQUILIBRIA OF TEA INFUSION - KINETICS OF EXTRACTION OF THEAFLAVINS, THEARUBIGINS AND CAFFEINE FROM KOONSONG BROKEN PEKOE
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[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
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[3] KINETICS AND EQUILIBRIA OF TEA INFUSION - THEAFLAVIN AND CAFFEINE CONCENTRATIONS AND PARTITION CONSTANTS IN SEVERAL WHOLE TEAS AND SIEVED FRACTIONS
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[4] 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
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[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
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[6] 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
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FOOD CHEMISTRY, 1987, 25 (02) : 117 - 126
[7] KINETICS AND EQUILIBRIA OF TEA INFUSION - RATES OF EXTRACTION OF THEAFLAVIN, CAFFEINE AND THEOBROMINE FROM SEVERAL WHOLE TEAS AND SIEVED FRACTIONS
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[8] Kinetics and equilibria of tea infusion, Part 15. Transport of caffeine across a teabag membrane in a modified rotating diffusion cell
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FOOD CHEMISTRY, 2000, 69 (02) : 119 - 124
[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
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