Premium
Effect of shooting period, region of growth and processing method on the Fe and Mn content of tea determined by X‐ray fluorescence
Author(s) -
SAHIN Y.,
NAS S.,
GÖKALP H. Y.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01993.x
Subject(s) - x ray fluorescence , brewing , fluorescence , green tea , black tea , chemistry , analytical chemistry (journal) , materials science , environmental chemistry , food science , optics , physics , fermentation
Summary X‐ray fluorescence (XRF) is an effective technique for qualitative and quantitative analysis of minerals in various agricultural products. Simplicity, high throughput and the possibility of automation make it useful for screening large numbers of samples. Samples of 138 fresh green, black tea and residue of this black tea after brewing were obtained from the Eastern Black Sea region of Turkey and analysed for Fe and Mn content using XRF. Such work appears not to have been reported so far.