Kinetics and equilibria of tea infusion—Part 6: The effects of salts and of pH on the concentrations and partition constants of theaflavins and caffeine in Kapchorua Pekoe fannings
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 24 (1) , 51-61
- https://doi.org/10.1016/0308-8146(87)90083-5
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Kinetics and equilibria of tea infusion: Rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractionsJournal of the Science of Food and Agriculture, 1985
- The kinetics and mechanism of caffeine infusion from coffee: The effect of particle sizeJournal of the Science of Food and Agriculture, 1984
- Kinetics and equilibria of tea infusion. Analysis and partition constants of theaflavins, thearubigins, and caffeine in koonsong broken pekoeJournal of the Science of Food and Agriculture, 1981
- The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teasJournal of the Science of Food and Agriculture, 1980