Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea-Reference-Cited by-同舟云学术

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

Published:2015-09 Issue:1 Volume:63 Page:745-750
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Perera Gardhi Arachchilage Aruna Ranjith,Amarakoon Amarakoon Mudiyanselage Tissa,Illeperuma Dona Chamara Kumari,Muthukumarana Palavinnage Krishantha Pushpakumara

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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5. Review on antioxidative mechanism of theaflavins;Chen;Journal of Tea Science,2005

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