Publication:
Temperature dependence of copper, iron, nickel and chromium transfers into various black and green tea infusions

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dc.contributor.authorsTascioglu, S; Kok, E
dc.date.accessioned2022-03-12T16:55:41Z
dc.date.accessioned2026-01-11T14:18:41Z
dc.date.available2022-03-12T16:55:41Z
dc.date.issued1998
dc.description.abstractTransfer ratios of copper, iron, nickel and chromium from 10 blended, unblended, instant and green tea samples of Turkish or British origin into the infusions have been determined at different brewing temperatures (18, 40, 60 and 80 degrees C). The transfer ratio of each metal into the infusion appeared to be dependent on both temperature and strength of infusions as well as the kind of tea. Ingested metal amounts were calculated and discussed. (C) 1998 SCI.
dc.identifier.doidoiWOS:000072159600009
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/11424/226490
dc.identifier.wosWOS:000072159600009
dc.language.isoeng
dc.publisherJOHN WILEY & SONS LTD
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectblack tea
dc.subjectgreen tea
dc.subjectcopper
dc.subjectiron
dc.subjectnickel
dc.subjectchromium
dc.subjecttea infusions
dc.subjectABSORPTION
dc.subjectZINC
dc.titleTemperature dependence of copper, iron, nickel and chromium transfers into various black and green tea infusions
dc.typearticle
dspace.entity.typePublication
oaire.citation.endPage208
oaire.citation.issue2
oaire.citation.startPage200
oaire.citation.titleJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
oaire.citation.volume76

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