A carregar...
Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS
Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dio...
Na minha lista:
| Main Authors: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2015-12-01
|
| Colecção: | Cogent Food & Agriculture |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/23311932.2015.1106387 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|