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Improved extraction of green tea components from teabags using the microwave oven

✍ Scribed by Quan V. Vuong; Sing P. Tan; Costas E. Stathopoulos; Paul D. Roach


Book ID
118257982
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
524 KB
Volume
27
Category
Article
ISSN
0889-1575

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## Abstract Six different factors involved in the extraction of catechins from green tea using water were examined for their impact on the yield of catechins and on the efficiency of water use. The best temperature and time combination for catechin extraction was at 80Β°C for 30 min. The yield of ca