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

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dc.contributor.authorsTaşcioǧlu S., Kök E.
dc.date.accessioned2022-03-15T01:53:33Z
dc.date.accessioned2026-01-11T08:08:48Z
dc.date.available2022-03-15T01:53:33Z
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°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.
dc.identifier.doi10.1002/(SICI)1097-0010(199802)76:2<200
dc.identifier.issn225142
dc.identifier.urihttps://hdl.handle.net/11424/246352
dc.language.isoeng
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBlack tea
dc.subjectChromium
dc.subjectCopper
dc.subjectGreen tea
dc.subjectIron
dc.subjectNickel
dc.subjectTea infusions
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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