In-vitro studies on the effect of polyphenol oxidase and peroxidase on the formation of polyphenolic black tea constituents
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference26 articles.
1. Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubigins
2. Effects of (-)-epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves.
3. The Chemistry and Biochemistry of Tea and Tea Manufacture
4. The effect of temperature on enzyme activity during the fermentation phase of black tea manufacture
5. The effect of pH modification during fermentation on the quality parameters of central African black teas
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