Chemical and Instrumental Assessment of Green Tea Sensory Preference
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910701299430
Reference18 articles.
1. The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors
2. Estimation of the market value of Central African tea by theaflavin analysis
3. The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas
4. Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas
5. Effect of pH on cream particle formation and solids extraction yield of black tea
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