VI. Biochemistry of processing black tea
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129509541054
Reference108 articles.
1. Sanderson, G. W. 1972.“Structural and Functional Aspects of Phytochemistry”, Edited by: Runeckles, V. C. 247New York: Academic Press.
2. The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations
3. Monograph on Tea Production in Ceylon No. 4;Keegel E. L.,1965
4. Change in cell membrane permeability in tea flush on storage after plucking and its effect on fermentation in tea manufacture
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