Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas

Radiation Physics and Chemistry

Volumn 86, Issue , 2013, Pages 96-101

  Kausar, Tusneem ^a   Akram, Kashif ^a,b   Kwon, Joong Ho ^b  

^a UNIVERSITY OF SARGODHA   (Pakistan)

^b Kyungpook National University   (South Korea)

Author keywords

Amino acid; Fumigation; Gamma irradiation; Sugar; Tea

Indexed keywords

FUMIGATION; GAMMA RAYS; IRRADIATION; RADIATION; SUGARS;

ACID CONTENT; CAMELLIA SINENSIS; FOOD IRRADIATION; FREE AMINO ACIDS; GAMMA IRRADIATION; GLUTAMIC ACID; OOLONG TEA; SUGAR CONTENT;

AMINO ACIDS;

ALANINE; AMINO ACID; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; LEUCINE; SUCROSE; THEANINE;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; CAMELLIA SINENSIS; CONTROLLED STUDY; DEPOLYMERIZATION; FUMIGATION; GAMMA IRRADIATION; NUTRITIONAL PARAMETERS; RADIATION DOSE; ROOM TEMPERATURE; STORAGE; SUGAR CONTENT; TEA;

EID: 84873715738     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2012.12.011     Document Type: Article

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