Ehsani, Niloufar
PhD Student in Food Science and Technology, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
[ 1 ] - Study on lead levels in infusion time of imported green and black tea (Camellia sinensis L)
Background: Nowadays, tea is the most popular and frequently consumed beverages in the world after water. There are some beneficial trace elements in tea such as fluoride, caffeine and essential minerals, although there may be heavy metals in tea leaves which threat seriously human health. Therefore, the main objective of current study was to determine and monitor lead content in imported black...
Co-Authors