Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness-Reference-Cited by-同舟云学术

Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness

Published:2020-03-05 Issue:4 Volume:35 Page:365-375
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Sánchez‐López José A.¹²,Yener Sine³⁴,Smrke Samo¹^ORCID,Märk Tilmann D.⁵,Bonn Günther⁴,Zimmermann Ralf²⁶,Biasioli Franco³,Yeretzian Chahan¹^ORCID

Affiliation:

1. Institute of Chemistry and Biotechnology Zurich University of Applied Sciences (ZHAW) Wädenswil Switzerland

2. Joint Mass Spectrometry Centre Chair of Analytical Chemistry Institute of Chemistry University of Rostock Rostock Germany

3. Department of Food Quality and Nutrition Research and Innovation Centre Fondazione Edmund Mach San Michele all’Adige Italy

4. Institute of Analytical Chemistry & Radiochemistry Leopold Franzens University Innsbruck Innsbruck Austria

5. Institute of Ion Physics and Applied Physics Leopold‐Franzens University of Innsbruck Innsbruck Austria

6. Joint Mass Spectrometry Centre Cooperation Group Comprehensive Molecular Analytics/CMA Helmholtz Zentrum München Neuherberg Germany

Funder

PIMMS (Proton Ionisation Molecular Mass Spectrometry) ITN, which is supported by the European Commission’s 7th Framework Programme

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3571

Reference34 articles.

1. Multitargeted therapy of cancer by green tea polyphenols

2. Beneficial Effects of Green Tea—A Review

3. A Review of the Health Effects of Green Tea Catechins in In Vivo Animal Models

4. Kinetics and equilibria of tea infusion. Part 3.—Rotating‐disc experiments interpreted by a steady‐state model;Spiro M;J Chem Soc Faraday Trans 1 Phys Chem Condens Phases,1982

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