Optimisation of withered leaf moisture during the manufacture of black tea based upon theaflavins fractions-Reference-Cited by-同舟云学术

Optimisation of withered leaf moisture during the manufacture of black tea based upon theaflavins fractions

Published:2013-08-10 Issue:1 Volume:49 Page:205-209
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sabhapondit Santanu¹,Bhattacharyya Pradip²,Bhuyan Lakshi P.¹,Hazarika Mridul¹,Goswami Bhabesh Ch³

Affiliation:

1. Department of Biochemistry; Tocklai Experimental Station; Tea Research Association; Jorhat 785008 Assam India

2. Indian Statistical Institute, North-East Centre; Tezpur 784028 Assam India

3. Department of Chemistry; Gauhati University; Guwahati 781014 Assam India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference24 articles.

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3. Optimization of withering time and fermentation conditions during the manufacture of black tea using a response surface methodology;Emdadi;Chemistry and Chemical Engineering,2009

4. Comparative antimutagenic and anticlastogenic effects of green tea and black tea: a review;Gupta;Mutation Research,2002

5. Isolation and characterization of polyphenol oxidase from Indian tea;Halder;Journal of Nutritional Biochemistry,1998

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