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Oxalate Content of Different Drinkable Dilutions of Tea Infusions after Different Brewing Times
Background: The aims of this study were to determine the effect of different brewing times and diluting on oxalate content of loose-packed black teas consumed in Tabriz, Iran. Methods: The oxalate content of black teas after brewing for 5, 10, 15, 30, 60 minutes was measured in triplicate by enzymat...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Tabriz University of Medical Sciences
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3963632/ https://ncbi.nlm.nih.gov/pubmed/24688937 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5681/hpp.2012.026 |
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