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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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


Keywords
analysis, catechins, caffeine, gallic acid, HPLC
Issue
Vol 20 No 2 (2012): May-August 2012
Section
Science and Technology

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How to Cite
THEPPAKORN, Theerapong; WONGSAKUL, Sirirung. Optimization and Validation of the HPLC-Based Method for the Analysis of Gallic acid, Caffeine and 5 Catechins in Green Tea. Naresuan University Journal: Science and Technology (NUJST), [S.l.], v. 20, n. 2, p. 1-11, july 2013. ISSN 2539-553X. Available at: <https://www.journal.nu.ac.th/NUJST/article/view/2>. Date accessed: 07 may 2024.
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