Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewing-Reference-Cited by-同舟云学术

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Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewing

Published:2017-05-22 Issue:6 Volume:34 Page:990-999
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Gao Guanwei¹²,Chen Hongping¹³,Liu Pingxiang¹²,Hao Zhenxia¹³,Ma Guicen¹³,Chai Yunfeng¹³,Wang Chen¹³,Lu Chengyin¹³

Affiliation:

1. Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou, China

2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China

3. Key Laboratory of Tea Quality and safety & Risk Assessment, Ministry of Agriculture, Hangzhou, China

Funder

Innovative Research Team in Chinese Academy of Agricultural Sciences

National Natural Funding

Modern Agro-Industry Technology Research System

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2017.1316873

Reference33 articles.

1. Residues and contaminants in tea and tea infusions: a review

2. Determination of polycyclic aromatic hydrocarbons in dry tea

3. Quantification of Polycyclic Aromatic Hydrocarbons in Tea and Coffee Samples of Mumbai City (India) by High Performance Liquid Chromatography

4. Determination of 16 Polycyclic Aromatic Hydrocarbons in Tea by Simultaneous Dispersive Solid-Phase Extraction and Liquid–Liquid Extraction Coupled with gas Chromatography–Tandem Mass Spectrometry

5. Degradation pattern of gibberellic acid during the whole process of tea production

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