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Selective extraction of oxygenates from savory and peppermint using subcritical water

✍ Scribed by Alena Kubátová; Arnaud J. M. Lagadec; David J. Miller; Steven B. Hawthorne


Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
146 KB
Volume
16
Category
Article
ISSN
0882-5734

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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 80°C for 30 min. The yield of ca