Oxalate Content of Different Drinkable Dilutions of Tea Infusions after Different Brewing Times
Background: The aims of this study were to determine the effect of different brewing times and diluting on oxalate content of loose-packed black teas consumed in Tabriz, Iran.Methods: The oxalate content of black teas after brewing for 5, 10, 15, 30, 60 minutes was measured in triplicate by enzymati...
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| Main Authors: | , , |
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| Format: | Book |
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Tabriz University of Medical Sciences,
2012-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |