Drug-specific hypophosphatemia and hypersensitivity reactions following different intravenous iron infusions. Br J Clin Pharmacol. 2017;83(5):1118-25.P. Bager, C. L. Hvas, and J. F. Dahlerup, "Drug-specific hypophosphatemia and hypersensitivity reactions following different intravenous iron infusions,...
Drug-specific hypophosphatemia and hypersensitivity reactions following different intravenous iron infusions. Br J Clin Pharmacol. 2017;83(5):1118-25.P. Bager, C. L. Hvas, and J. F. Dahlerup, "Drug-specific hypophosphatemia and hypersensitivity reactions following different intravenous iron infusions,...
2.4. Reducing power assay (iron reducing activity) The total reducing power of four varieties of C. sinensis extracts was determined according to previously described method [21]. Briefly, 2.5 mL of various concentrations of four varieties of tea extracts were mixed with 2.5 mL of 0.2 mol/L ...
of tea (GB/T 23376-2018) and tea vocabulary for sensory evaluation (GB/T14487-2017). Briefly, tea samples (3 g) were extracted with 150 mL freshly boiled distilled water for 5 min. Tea infusions were individually presented in white porcelain bowls and tea samples were blind-coded with ...
Carob pulp flour, or the syrup made from the concentrated water extracted from kibbles or carob flour, are used in the elaboration of multiple products such as drinks (infusions, kvass, hydro-alcoholic macerates, liqueurs and carob-based milk beverages), baked goods (bread, biscuits, muffins,...
For instance, glutamic acid has the umami taste and can improve the taste of tea infusions [10–12]. In addition, there was a significant positive correlation between tea quality and theanine content [13]. There are two main kinds of amino acids in tea plants: one is the amino acid ...