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  2. University of Kragujevac
  3. Faculty of Agronomy, Čačak
Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/20250
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dc.contributor.authorMašković, Pavle-
dc.contributor.authorĐukić, Dragutin-
dc.contributor.authorMandić, Leka-
dc.contributor.authorKnežević, Desimir-
dc.contributor.authorCvijović, Milica-
dc.contributor.authorRadojković, Marija-
dc.contributor.authorĐurović, Saša-
dc.date.accessioned2024-02-13T08:25:55Z-
dc.date.available2024-02-13T08:25:55Z-
dc.date.issued2017-
dc.identifier.citationMasković P., Đukić D., Mandić L., Knežević D., Cvijović M., Radojković Marija, Đurović Saša (2017): Quality and chemical profile assessment of different teas in Serbia. 22. Savetovanje o biotehnologiji, Čačak, 10-11. Mart, Zbornika radova 2, p. 549-554.en_US
dc.identifier.isbn987-86-87611-48-1en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/20250-
dc.description.abstractSatureja montana, Ocimum basilicum, Camellia sinesis, Saliva officinalis, Althaea officinalis, Thymus camphoratus, Rosmarinus officinalis, Mentha piperita and Mountain tea were investigated for their quality (ash and moisture contents), as well as for chemical profile. HPLC analysis was applied to determine saccharide, vitamin C and caffeine contents in all teas samples. Obtained results demonstrated high quality of all tea samples (moisture of all samples was below 12%), while chemical analysis revealed presence of glucose, fructose, sucrose, vitamin C and caffeine in tested materials. Exception was Ocimum basilicum, where only glucose was detected and quantified.en_US
dc.language.isoenen_US
dc.subjectteas samplesen_US
dc.subjectquality saccharide contenten_US
dc.subjectcaffeine contenten_US
dc.subjectvitamin C contenten_US
dc.titleQuality and chemical profile assessment of different teas in Serbiaen_US
dc.typeconferenceObjecten_US
dc.description.versionPublisheden_US
dc.relation.conference22. Savetovanje o biotehnologiji, Čačaken_US
dc.type.versionPublishedVersionen_US
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