4W.E.Price & M.Spiro.Kineticsand equilibria of tea infusi on: Rates of extraction of theaflavine,caffeine andtheobromine from several whole t eas and sieved fractions.J.Sci.Food Agric.,1985(36):1309~1314 被引量:1
5M.Spiro,D.Jaganyi & M.C.Broom.Kinetics and equilibria of tea infusi on:Part9.The rates and temperatures coefficients of caffeine extractions from g reen Chun Mee andblack Assam Bukial teas.Food Chemistry,1992(45):333~335 被引量:1
6W.E.Price & J.C.Spitzer.The temperature dependence of the rate of e xtractionof soluble constituents of black tea.Food Chemistry,1993(46 ):133~136 被引量:1
7M.Spiro & W.E.Price.Kinetics and equilibria of tea infusion:Part 7. The effectsof salts and pH on the rate of extraction of caffeine from Kapchorua Pekoe Fannings.FoodChemistry,1987(25):49~59 被引量:1
8Tsai, C.H.and Chio,C.Enzymatic treatment of black tea leaf.United S tatesPatent,4369375.1987 被引量:1
9Lauren, S.Jackson and Ken, Lee.Chemical forms of iron,calcium,magnesi um and zincin black,oolong,green and instant black tea.J.Food Sci.,1988,53 (1):181~184 被引量:1