Microbiological quality of different tea grades produced in diverse agro-climatic regions in Sri Lanka
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Publisher
Elsevier BV
Reference38 articles.
1. Phenolic compounds in tea from Australian supermarkets;Yao;Food Chem.,2006
2. Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea;Jayasekera;Food Chem.,2011
3. Influence of green tea polyphenols on the colloidal stability and gelation of WPC;Von Staszewski;Food Hydrocolloids,2011
4. Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts;Saito;J. Agric. Food Chem.,2007
5. Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation;Kim;Food Chem.,2011
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