Author:
Ghosh Arunangshu,Chatterjee Trisita,Borah Paban Kumar,Sing Dilip,Tudu Bipan,Tamuly Pradip,Bhattacharya Nabarun,Bandyopadhyay Rajib
Reference22 articles.
1. http://www.tocklai.net/activities/tea-manufacture/tea-tasting/
2. Roberts, E. A. H. 1958. Chemistry of tea manufacturing of N. E. India. J. Sci. Food Agr. 9 (1958), 381--390.
3. Roberts, E. A. H. 1962. Economic importance of flavonoid substances: tea fermentation. In The chemistry of flavonoid compounds, T. A. Geissmann, Ed. Pergamon Press, Oxford UK, 468--512.
4. Owuor, P.O. 1983. Theaflavins content as a basis for pricing Kenyan black tea. Tea 4 (1983), 11--16.
5. Owuor, P.O. and Obanda, M. 1995. Clonal variation in the individual theaflavins and their impact on astringency and sensory evaluation. Food Chem. 54 (1995), 273--277.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献