Kinetics and equilibria of tea infusion: Part 8—the effects of salts and of pH on the rate of extraction of theaflavins from black tea leaf
- 31 December 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 25 (2) , 117-126
- https://doi.org/10.1016/0308-8146(87)90060-4
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- 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 fanningsFood Chemistry, 1987
- Determination of theaflavins in tea solution using the flavognost complexation methodThe Analyst, 1986
- 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
- Diffusion in dilute aqueous solutions of phosphoric acid. Verification of the limiting law for diffusion of weak electrolytesJournal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases, 1984
- Estimation of theaflavins in tea by gas—liquid chromatography of their trimethylsilyl ethersJournal of Chromatography A, 1971
- Diffusion coefficients of carboxylic acidsTransactions of the Faraday Society, 1967
- Transference numbers of orthophosphoric acid and the limiting equivalent conductance of the H2PO–4 ion in water at 25°CTransactions of the Faraday Society, 1965
- The diffusion of monocarboxylic acids in aqueous solution at 25°Australian Journal of Chemistry, 1965
- The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquorsJournal of the Science of Food and Agriculture, 1963
- The mobility of the undissociated citric acid molecule in aqueous solutionTransactions of the Faraday Society, 1957