Á lódáil...
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...
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| Main Authors: | , , , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Taylor & Francis Group
2015-12-01
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| Sraith: | Cogent Food & Agriculture |
| Ábhair: | |
| Rochtain Ar Líne: | http://dx.doi.org/10.1080/23311932.2015.1106387 |
| Clibeanna: |
Cuir Clib Leis
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