Chemical properties and extraction rate of some black and green teas
Ozdemir, F. | Karkacier, M. (Akdeniz Univ., Faculty of Agriculture, Antalya (Turkey). Div. of Food Science and Technology)
In this study, the chemical properties and the extraction rate related within time were determined of 5 different Turkish black teas and 2 Chinese green teas. All tea samples brewed in boiled water gave more extract than tea samples brewed by standard brewing method. It was determined that fifteen minutes is well enough to brew, however end of this time the extraction rate was average 65 %
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书目信息
页码
vp.
其它主题
Metodos; Cafeine; Acidos fenolicos; Propiedades fisicoquimicas; Aminoacidos; Cafeina; Propriete physicochimique; Acide amine; The; Acide phenolique
语言
土耳其
注释
Summaries (En, Tr)
4 tables; 1 graph; 23 ref.
翻译的标题
Bazi siyah ve yesil caylarin kimyasal bilesimi ve ekstraksiyon verimi
类型
Summary; Non-Conventional
1999-08-15
AGRIS AP