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Impact of Magnesium Sulphate on Biochemical and Quality Constituents of Black Tea
Biochemical and Quality Constituents Black Tea
2016/5/31
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Quantitative Analysis of in Traditional Egyptian Foods (Koushary and Foul Medams), Black Tea, Instant Coffee and Bottled Waters by Solid Phase Extraction-Capillary Gas Chromatography-Mass Spectroscopy
Phthalates Plasticizers Egyptian Foods
2016/5/31
In the present study, method of solid-phase extraction followed by capillary gas chromatography coupled to mass spectrometry (SPE-GC-MS) was used for quantitative analysis of trace levels of phthalate...