Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling-Reference-Cited by-同舟云学术

Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling

Published:1988 Issue:4 Volume:45 Page:317-324
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mahanta Pradip K,Baruah Sabitri,Owuor Philip O,Murai Toshinobo

Publisher

Wiley

Subject

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

Reference17 articles.

1. Effect of plucking intervals on the chemical constituents of CTC black teas.

2. Polyphenols of tea. IV.—Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant

3. The effect of process parameters on seasonal development of flavour in black tea

4. Compositional changes in chlorophylls and carotenoids during the four flushes of tea in North East India

5. Studies on Thearubigin Pigments in Black Tea Manufacturing Systems

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