Optimization of the re-extraction process of ethanol from catechin components from Korean green tea extract
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.5.696
Reference26 articles.
1. Khan N Mukhtar H 2007 Tea polyphenols for health promotion. Life Sci 81 519 533 17655876 PMC3220617 10.1016/j.lfs.2007.06.011
2. Oh MJ Hong BH 1995 Variation of pectin, catechins and caffein contents in Korean green tea (Camellia sinensis L.) by harvesting time and processing recipe. Korean J Crop Sci 40 775 781
3. Lee LS Kim SH Park JD Kim YB Kim YC 2015 Physicochemical properties and antioxidant activities of loose-leaf green tea commercially available in Korea. Korean J Food Sci Technol 47 419 424 10.9721/kjfst.2015.47.4.419
4. Park JH 1997 Studies on chemical composition in Korean native tea plants Ph D Thesis, Chonnam National University, Korea
5. Goli AH Barzegar M Sahari MA 2005 Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chem 92 521 525 10.1016/j.foodchem.2004.08.020
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