| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543158 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠A method has been introduced that can be used to determine Cr(VI) in all types of tea. ⺠The need of determining Cr(VI) in tea samples is highlighted as some teas contains representable levels of this element. ⺠It has also been shown that black tea contains higher levels of chromium whereas herbal contains less Cr content. ⺠The amount of Cr(VI) that could be consumed per unit cup of tea is highlighted.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Khakhathi L. Mandiwana, Nikolay Panichev, Svetlana Panicheva,