Redox potential of tea infusion as an index for the degree of fermentation

Analytica Chimica Acta

Volumn 594, Issue 1, 2007, Pages 32-36

  Chen, P C ^a   Chang, F S ^a   Chen, I Z ^a   Lu, F M ^a   Cheng, T J ^a   Chen, R L C ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Fermentation degree; Indoor withering; Potentiometric; Redox potential; Tea

Indexed keywords

ELECTROCHEMICAL ELECTRODES; EXTRACTION; FERMENTATION; FUSION REACTIONS; PH EFFECTS; REDOX REACTIONS;

FERMENTATION DEGREE; INDOOR WITHERING; REDOX POTENTIAL; TEA INFUSION;

BEVERAGES;

ASCORBIC ACID; FERRICYANIDE; FERROCYANIDE; OXYGEN; PLATINUM; SILVER; SILVER CHLORIDE; TANNIN;

ARTICLE; CHEMICAL ANALYSIS; FERMENTATION; IMPEDANCE; MATHEMATICAL COMPUTING; MEASUREMENT; OXIDATION REDUCTION POTENTIAL; PRIORITY JOURNAL; TEA;

FERMENTATION; OXIDATION-REDUCTION; REPRODUCIBILITY OF RESULTS; TEA;

CAMELLIA SINENSIS;

EID: 34249874649     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2007.05.012     Document Type: Article

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