Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1230-5.pdf
Reference24 articles.
1. Bajaj KL, Anan T, Tsushida T, Ikegaya K (1987) Effects of (−) epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves. Agric Biol Chem 51:1767–1772
2. Biswas AK, Sarkar AR (1973) Biological and chemical factors affecting the valuations of North-East Indian Plains teas. II.- Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuations of black teas. J Sci Food Agric 24:1457–1477
3. Chunlei MA, Liang C (2007) Research progress on isolation and cloning of functional genes in tea plants. Front Agric China 1:449–455
4. Cloughley JB (1980) The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas. J Sci Food Agric 31:911–919
5. Ding Z, Kuhr S, Engelhardt UH (1992) Influence of catechins and theaflavins on the astringent taste of black tea brews. Z Lebensm Unters Forsch 195:108–111
Cited by 71 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea;Food Chemistry: X;2024-03
2. Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics;Food Chemistry;2024-02
3. Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review;Foods;2023-12-13
4. The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses;Food Chemistry: X;2023-12
5. Quantification of dynamic changes of sugars during the aeration/oxidation period of black tea processing: A Sri Lankan study;Food and Humanity;2023-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3