Quantification of dynamic changes of sugars during the aeration/oxidation period of black tea processing: A Sri Lankan study
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Published:2023-12
Issue:
Volume:1
Page:8-12
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ISSN:2949-8244
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Container-title:Food and Humanity
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language:en
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Short-container-title:Food and Humanity
Author:
Piyasena K.G. Nelum P.,
Hettiarachchi L.S.K.,
Edirisinghe E.N.U.,
Abayarathne A.A.B.ORCID,
Jayasinghe W.S.
Reference34 articles.
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2. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content;Alcazar;Journal of Agricultural and Food Chemistry,2007
3. The chemistry of tea flavonoids;Balentine;Critical Reviews in Food Science & Nutrition,1997
4. A review of withering in the processing of black tea;Deb;Journal of Biosystems Engineering,2016
5. Metabolomics combined with proteomics provide a novel interpretation of the changes in flavonoid glycosides during white tea processing;Deng;Foods,2022
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