Analysis and modeling of major polyphenols during oxidation in production of black tea

Author:

Das Shrilekha1ORCID,Samanta Tanmoy1,Datta A. K.1

Affiliation:

1. Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India

Funder

Tea Board, Ministry of Commerce, Government of India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Optimal fermentation time and temperature to improve biochemical composition and sensory characteristics of black tea;Asil M. H.;Australian Journal of Crop Science,2012

2. Fermentation Characteristics of Some Assamica Clones and Process Optimization of Black Tea Manufacturing

3. Predicting foliar biochemistry of tea (Camellia sinensis) using reflectance spectra measured at powder, leaf and canopy levels

4. Mass transfer coefficient and mass diffusivity of O2 and CO2 during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing;Das S.;Journal of Food Process Engineering,2018

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