The changes in black tea quality due to variations of plucking standard and fermentation time-Reference-Cited by-同舟云学术

The changes in black tea quality due to variations of plucking standard and fermentation time

Published:1998-04 Issue:4 Volume:61 Page:435-441
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Okinda Owuor P,Obanda Martin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Effect of plucking intervals on the chemical constituents of CTC black teas;Baruah;Agricultural and Biological Chemistry,1986

2. Biological and chemical factors affecting the valuations of North East India plain tea. I. Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuation of black teas;Biswas;The Journal of the Science of Food and Agriculture,1971

3. The determination of optimum fermentation in the factory. In-line TF analysis during fermentation;Cloughley;Tea Research Foundation of Central Africa, Quarterly Newsletter,,1979

4. Factors affecting caffeine content of black tea. Part 1. The effect of field variables;Cloughley;Food Chemistry,1982

5. The distribution of polyphenols in the tea plant (Camellia sinensis L.);Forrest;Biochemistry Journal,1966

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