Determination of substances characteristic of green and black tea. Pt. 1: Content of total polyphenols in tea. Colorimetric method using Folin-Ciocalteu reagent.- pt. 2: Content of catechins in green tea. Method using high-performance liquid chromatography
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| Format: | Texto biblioteca |
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Geneva (Switzerland) ISO
2005
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| Subjects: | tea, Phenolic content, Catechin, standards, leaves, instant foods, caffeine, chemical composition, Colorimetry, hplc, FEUILLE, ALIMENT INSTANTANE, CAFEINE, COMPOSITION CHIMIQUE, COLORIMETRIE, HPLC, THE, TENEUR EN PHENOLS, CATECHINE, NORME, HOJAS, ALIMENTOS INSTANTANEOS, CAFEINA, COMPOSICION QUIMICA, COLORIMETRIA, TE, CONTENIDO FENOLICO, CATEQUINA, NORMAS, |
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