Optimization and Validation of the HPLC-Based Method for the Analysis of Gallic acid, Caffeine and 5 Catechins in Green Tea

Authors

  • Theerapong Theppakorn Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
  • Sirirung Wongsakul Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Abstract

Optimization and Validation of the HPLC-Based Method for the Analysis of Gallic acid, Caffeine and 5 Catechins in Green Tea

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Published

2013-07-19

Issue

Vol. 20 No. 2 (2012): May-August 2012

Section

Science and Technology

License

Copyright (c) 2012 Naresuan University Journal: Science and Technology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.