Author:
Akuli Amitava,Pal Abhra,Dey Tamal,Bej Gopinath,Santra Amit,Majumdar Sabyasachi,Bhattacharyya Nabarun
Reference18 articles.
1. Roberts, E.A.H.: The Phenolic substances of manufactured tea, their origin as enzymic oxidation products in fermentation. J. Sci. Food Agric. 9, 212–216 (1950)
2. Obanda, M., Owuor, P., Mangoka, R.: Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chem. 75, 395–404 (2001)
3. Akuli, A., Pal, A., Bej, G., Dey, T., Ghosh, A., Tudu, B., Bhattacharyya, N., Bandyopadhyay, R.: A machine vision system for estimation of theaflavins and thearubigins in orthodox black tea. Int. J. Smart Sens. Intell. Syst. 9(2), 709–731 (2016)
4. Robertson, A., Bendall, D.S.: Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation. Phytochemistry 22, 883–887 (1983)
5. Ghosh, A., Tamuly, P., Bhattacharyya, N., Tudu, B., Gogoi, N., Bandyopadhyay, R.: Estimation of Theaflavin content in black tea using electronic tongue. J. Food Eng. 110, 71–79 (2012)
Cited by
2 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