Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography-Reference-Cited by-同舟云学术

Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography

Published:2013-03 Issue: Volume:1280 Page:1-8
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Sereshti Hassan,Samadi Soheila,Jalali-Heravi Mehdi

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference41 articles.

1. Bioactive components of tea: Cancer, inflammation and behavior

2. Trace elements in tea leaves, made tea and tea infusion: A review

3. Column-chromatographic extraction and separation of polyphenols, caffeine and theanine from green tea

4. Elemental analysis of teas and their infusions by spectrometric methods

5. Removal of caffeine from green tea by microwave-enhanced vacuum ice water extraction

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