Influence of withering, including leaf handling, on the manufacturing and quality of black teas — a review

Author:

Tomlins K.I.,Mashingaidze A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference82 articles.

1. Factors affecting quality of tea during processing;Agarwal;S. L. J. Tea Sci.,1989

2. The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments;Bailey;J. Sci. Food Agric.,1993

3. Chemical aspects of withering;Bhatia;Two and a Bud,1962

4. The role of chemistry in tea manufacture;Bhatia;Two and a Bud,1964

5. Nitrogen metabolism of detached tea shoots. I. Changes in amino acids and amides of tea shoots during withering;Bhatia;J. Sci., Food Agric.,1965

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