Changes of five tannin compounds in the T. chebula juice at different storage temperatures
To study the effect of different storage temperatures (5, 20, and 35 °C) on the content of five tannins in the Terminalia chebula juice (T. chebula juice). This paper determined five components simultaneously using HPLC, and pH and colour changes were measured. The results showed that the pH value o...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2505014 |
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