Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior

Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of...

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Detalles Bibliográficos
Autores principales: Dippong, Thomas, Cadar, Oana, Kovacs, Melinda Haydee, Dan, Monica, Senila, Lacrimioara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453188/
https://www.ncbi.nlm.nih.gov/pubmed/37628061
http://dx.doi.org/10.3390/foods12163063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453188/
https://www.ncbi.nlm.nih.gov/pubmed/37628061
http://dx.doi.org/10.3390/foods12163063

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