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The chemistry of tea manufacture

Published:1958-07 Issue:7 Volume:9 Page:381-390
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Roberts E. A. H.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. What is Tea?

2. , & , New Phytologist, 1958, in the press

3. personal communication

4. The Nature of Dormancy in the Tea Plant

5. , & , J. chem. Soc., 1947, p. 32

Cited by 96 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

1. Different Types of Tea: Chemical Composition, Analytical Methods and Authenticity;Reference Series in Phytochemistry;2023

2. A Review of the Health Benefits of Tea: Implications of the Biochemical Properties of the Bioactive Constituents;Current Research in Nutrition and Food Science Journal;2022-09-02

3. Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea;Journal of Food Composition and Analysis;2021-03

4. Characterizing relationships among chemicals, sensory attributes and in vitro bioactivities of black tea made from an anthocyanins-enriched tea cultivar;LWT;2020-10

5. Changes of chemical contents during the withering process of white tea;IOP Conference Series: Earth and Environmental Science;2020-02-01

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