Effect of pH on cream particle formation and solids extraction yield of black tea

Author:

Liang Yuerong,Xu Yuerong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor;Bailey;Journal of Science and Food Agriculture,1990

2. Polyphenol interactions, (II). Covalent binding of procyanidins to proteins during acid catalyzed decomposition: observations on some polymeric proanthocyanidins;Beart;Journal of the Chemistry Society Perkin Trans. II,1985

3. Chen, Y. (1979). Tea manufacture. (pp. 364–381). Agricultural Publication House of China, Beijing.

4. Auto-oxidative phenolic ring opening under alkaline conditions as a model for natural polyphenols in food;Cilliers;Journal of Agriculture and Food Chemistry,1990

5. The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas;Cloughley;Journal of Science and Food Agriculture,1980

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